Appetizers / Soups / Salads

Beef Barley Vegetable Soup (Instant Pot version) is for Soup.

Beef Barley Vegetable Soup (Instant Pot version) takes 15 minutes to prepare.

Beef Barley Vegetable Soup (Instant Pot version) takes 30 minutes to cook.

Beef Barley Vegetable Soup (Instant Pot version) makes 7 servings.

The ingredients for Beef Barley Vegetable Soup (Instant Pot version) are:

7.6 cup Campbell's Beef Broth
3 large (7-1/4" to 8-1/2" long) Carrots, raw
0.5 parsnip (9" long) Parsnips
1 sweetpotato, 5" long Sweet potato
.75 cup Barley, pearled, raw
1 large Onions, raw
3 clove Garlic
4 stalk, large (11"-12" long) Celery, raw
4 oz Boneless Stewing Beef--choice chuck
500 mL Water, tap
0.5 tsp thyme (dried)

Here is how you make Beef Barley Vegetable Soup (Instant Pot version):

Pre-cook barley half way before adding to other ingredients. Cook in pressure cooker.Cook barley with 1.5 cups water, 10 minutes, in pressure cooker. Release. Cut beef into small chunks. Cut all vegetables into large spoon-sized chunks. Add all ingredients to the Instant Pot. Season with 2 tsp salt, and your preferred amount of pepper, and thyme. Set pot for 20 mins high pressure. Release or keep warm until needed.Serving Size: Makes 7-8 large servingsNumber of Servings: 7Recipe submitted by SparkPeople user REDZWEENZ.

The nutritional information for Beef Barley Vegetable Soup (Instant Pot version) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 201.3

• Total Fat: 3.3 g
• Cholesterol: 10.7 mg
• Sodium: 1,935.4 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 6.2 g
• Protein: 12.7 g