Barley tomato-based soup with beans and veggies
A hearty variety of thick barley soup with addition of beans and vegetables.
Ingredients
- 1/4 cup olive oil
- 3 tbsp garlic chopped finely
- 1 tbsp oregano
- 1 stalk celery diced
- 1/2 yellow bell pepper diced
- 2 carrots chopped
- 10 french beans chopped
- 1/4 cup peas frozen
- 1/2 cup cooked red kidney beans
- 1 cup cooked barley
- 2 tsp red chilly powder
- 2 cups tomato puree or 14 oz canned tomato puree
- 1/2 cup vegetable broth or water
- basil leaves to garnish
Instructions
- In Instant pot, (saute mode) add 4 tbsp of olive oil when hot
- Add oregano and chopped garlic. Saute for few minutes.
- Combine diced celery, yellow peppers, beans, carrots, and mix well. Saute for 5 minutes.
- Further add peas, cooked beans and cooked barley.
- Add red chilly powder, salt, and tomato puree and let it boil for 5 minutes.
- Furthermore, add vegetable broth and adjust the water consistency.
- Close the lid and change to soup mode(normal)
- Remove the soup and add chopped basil and serve hot.
Notes
- This can be done on a stovetop or crockpot.
- On the stovetop method, after adding all the ingredients, let it simmer for 20-30 minutes for a wonderful consistency and flavor.
- Check the method for cooking beans and barely above.