Recipe: Vegetable Barley Soup
Last updated: October 18, 2024, at 12:41 p.m. PT
Originally published: February 18, 2021, at 10:26 a.m. PT
Using an instant pot makes this come together in a flash but can also be easily prepared on the stovetop.
INGREDIENTS
- 1 teaspoon olive oil
- 1 medium onion diced
- 1 carrot, sliced
- 1 red bell pepper chopped
- 2 celery stalks sliced
- 3 cloves garlic, minced
- ¾ cup pearl barley
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 cup vegetable stock (or chicken stock)
- 2 cup water
- 1 lemon, juiced
- ¼ cup chopped Italian Parsley
INSTRUCTIONS
- Turn instant pot on sauté mode. Add oil, onions, carrots, bell pepper, and cook until softened – 5-7 minutes. Add garlic and cook one more minute.
- Add barley, chickpeas, thyme, salt, pepper, stock, and water and stir to mix.
- Cover with an instant pot lid and cook on manual high pressure for 20 minutes.
- Carefully, quickly release the pressure manually and remove the lid.
- Season with lemon juice and add salt and pepper as needed. Garnish with parsley.
STOVETOP INSTRUCTIONS
Follow the directions above, using a stockpot on your stove for steps one and two. Bring to a boil, cover, and reduce heat to simmer for 30-45 minutes or until barley is tender.
Locations:
Auburn Valley YMCA
Bellevue Family YMCA
Coal Creek Family YMCA
Dale Turner Family YMCA
Downtown Seattle YMCA
Matt Griffin YMCA
Meredith Mathews East Madison YMCA
Northshore YMCA
Sammamish Community YMCA
Snoqualmie Valley YMCA
University Family YMCA
West Seattle & Fauntleroy YMCA
Kent YMCA
Category:
Recipes
Sides
Soup
Vegan
Vegetarian
PREVIOUS STORY
NEXT STORY