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Plant-based Instant Pot Health Booster Soup

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6 to 8
Calories: 231kcal

Ingredients

  • 1 onion chopped
  • 3 stalks celery chopped
  • 6 cloves garlic crushed
  • 1 Tbs. olive oil
  • 1 turnip chopped
  • 3 carrots chopped
  • 8 cups vegetable broth
  • 1 sprig rosemary or 1 tsp. dried
  • 1 sprig thyme or 1 tsp. dried
  • ¼-½ tsp. cayenne
  • 1 red bell pepper chopped
  • 1 cup green beans cut in bite-size pieces
  • 1 cup frozen peas
  • 15 oz. can diced tomatoes with juice
  • 1 cup quick-cooking barley
  • salt & pepper to taste

Instructions

  • Put everything in except the barley, seal and cook for 20 minutes.
  • Release pressure and remove the lid.
  • Stir in barley and cook on sauté for 30 minutes or till barley is soft.

Nutrition

Calories: 231kcal | Carbohydrates: 46g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1413mg | Potassium: 599mg | Fiber: 10g | Sugar: 11g | Vitamin A: 6970IU | Vitamin C: 53mg | Calcium: 81mg | Iron: 2mg