Barley and Bean Soup
Description
- Heat a large saucepan over medium-high heat. Add onion, celery and carrots. Stir and cook until vegetables are tender. Add 3-4 tablespoons of water or small amounts of water as needed.
- Stir in broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until barley is tender.
- Stir in cabbage, season to taste with black pepper and salt. Cook until cabbage is tender.
In Instant Pot:
You can make this soup even quicker if using an Instant Pot. Dump in all the ingredients in the Instant Pot and press the soup button. Set it for 5 mins (yes 5!). You will be amazed how it turns out.
Ingredients
2 large carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
4 cups of vegetable broth (no salt added)
1 can of red kidney beans, rinsed and drained
2 cups (500 mL) of diced plum tomatoes
1/4 cup (60 mL) of uncooked barley
2 cups (500 mL) of firmly packed, chopped cabbage leaves
Ground black pepper
1 to 2 teaspoons of salt, to taste