Pressure Cooker Beef Barley Vegetable Soup
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
Nutrition- 1 1⁄4lbs lean ground beef
- 1(28 ounce) can crushed tomatoes
- 2 1⁄2cups water
- 1⁄2cup barley
- 3
- 2stalks celery
- 1
- 1
- 1clove garlic
- 1⁄2teaspoon dried basil
- 1⁄2teaspoon dried thyme leaves
- 1⁄2teaspoon dried rosemary
- 1⁄2teaspoon dried marjoram
- 1⁄4teaspoon salt
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DIRECTIONS
- Brown the beef in the pressure cooker.
- Drain off any fat.
- Add the tomatoes, water and barley.
- Close pressure cooker and bring up to full pressure.
- 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.
- Peel and dice the potato.
- Dice the onion and mince the garlic.
- When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
- Close pressure cooker and bring up to full pressure.
- Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
- Release the pressure.
- The soup can be refrigerated for up to 4 days or frozen.
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