Instant Pot Vegetable Barley Soup [+ Stove, Crockpot]
This homemade vegetable barley soup is thick, hearty, wholesome, comforting, and packed with veggies in a simple but flavorful broth. Plus, this 25 minute Instant Pot barley soup provides tons of body in a fraction of the time.
4 to 5vegetable bouillon cubes or paste equivalent
2cupsof frozen broccoli
1cupof frozen spinach
1(~16-ounce) package of extra firm tofu, diced
Juice of ½ of a lime
Salt and pepper, to taste
Hot sauce, optional
Minced cilantro, for garnish, optional
Instructions
In a pressure cooker that’s at least 6-quarts, add the barley, onion, garlic, potatoes, celery, carrots, water, and bouillon. Try with 4 cubes first, and if you need more flavor, add another when everything is finished cooking.
Put the lid on the pressure cooker and cook on high pressure for 20 minutes.
When it’s finished, do a quick release and stir in the frozen broccoli, spinach, tofu, lime juice (if using), and pepper. Check to see if it needs more flavor and if so, stir in the other bouillon cube.
Serve and drizzle with hot sauce (if using). Sprinkle on cilantro (if using).
Notes
Use good quality bouillon/broth: It packs in a ton of flavor into this simple vegan barley soup with vegetables, so make sure you use one with a full-bodied flavor.
For a thinner soup: Add some extra vegetable broth at the end, based on how brothy you’d prefer the vegetarian barley soup.
For more flavor: Sauté the garlic and vegetables until softened and lightly browned before cooking them.