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    You are in: Home / Recipes / Pressure Cooker Beef Barley Vegetable Soup Recipe
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    Pressure Cooker Beef Barley Vegetable Soup

    Pressure Cooker Beef Barley Vegetable Soup. Photo by em...

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Tish's Note:

    This is a cross between a soup and a stew, and is the perfect supper for midwinter warm-ups. Serve it with a salad or coleslaw and warm rolls with butter.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown the beef in the pressure cooker.
    2. 2
      Drain off any fat.
    3. 3
      Add the tomatoes, water and barley.
    4. 4
      Close pressure cooker and bring up to full pressure.
    5. 5
      Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
    6. 6
      Peel and dice the potato.
    7. 7
      Dice the onion and mince the garlic.
    8. 8
      When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
    9. 9
      Close pressure cooker and bring up to full pressure.
    10. 10
      Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
    11. 11
      Release the pressure.
    12. 12
      The soup can be refrigerated for up to 4 days or frozen.

    Ratings & Reviews:

    • on February 03, 2013

      I am a soup lover, and also a lover of my pressure cooker, but until now have not found a good soup recipe. This is one of the easiest, healthiest and heartiest soups I have had, the whole family loves it. When shopping the ingredients, we could only find quick barley. I was also scared because some past pressure cooker soup experiments have cooked some of the vegetables okay, but others were severely over-cooked. So just for fun, I tried browning the meat, then adding all remaining ingredients and bringing to pressure for 10min (vs bringing to pressure two different times), this was perfection! Everything was cooked perfectly, and the flavor was great. I did increase the water 1/2 c, and also added 1/2lb frozen cut green beans to the mix, then after removing from pressure, I will add 1/3lb frozen peas. Much thanks to the author, we make this a few times a week!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2003

      55

      this is a great recipe! I made this today to share at work and everybody just loved it. It was so quick and easy to make. I will be making this often. Thanks for a great,quick and easy recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2003

      55

      Good recipe...my DH loved it! Easy to make especially with the pressure cooker..I only used 1 lb. of lean ground beef and I added a bit more salt and pepper. A great healthy recipe we will definitly make again. Thanks:)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Pressure Cooker Beef Barley Vegetable Soup

    Serving Size: 1 (353 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 335.9
     
    Calories from Fat 93
    27%
    Total Fat 10.3 g
    15%
    Saturated Fat 4.0 g
    20%
    Cholesterol 61.4 mg
    20%
    Sodium 378.8 mg
    15%
    Total Carbohydrate 37.5 g
    12%
    Dietary Fiber 8.1 g
    32%
    Sugars 3.3 g
    13%
    Protein 24.9 g
    49%

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