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Plant-based Instant Pot Health Booster Soup

from Tiffany at eatathomecooks.com
Prep Time15 mins
Total Time35 mins
Servings: 3 to 4
Calories: 241kcal

Ingredients

  • 1 small onion chopped
  • 1 stalk celery chopped
  • 3 cloves garlic crushed
  • 1½ tsp. olive oil
  • 1 small turnip chopped
  • 1-2 carrots chopped
  • 4 cups vegetable broth
  • 1 small sprig rosemary or ½ tsp. dried
  • 1 small sprig thyme or ½ tsp. dried
  • ¼ tsp. cayenne
  • ½ red bell pepper chopped
  • ½ cup green beans cut in bite-size pieces
  • ½ cup frozen peas
  • 15 oz. diced tomatoes with juice
  • ½ 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: 241kcal | Carbohydrates: 49g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1502mg | Potassium: 695mg | Fiber: 11g | Sugar: 12g | Vitamin A: 5418IU | Vitamin C: 60mg | Calcium: 99mg | Iron: 3mg