Comforting and healthy speed packed bowl of Vegetable and Pearl Barley Soup – delicious!!

Each week I like to get at least one batch of soup made up. I always freeze a portion and then keep some in the fridge, especially in the Winter months when it is cold. I never know when I might end up with a busy day and it is those kinds of days where if I don’t have something prepared I will grab for something I shouldn’t.

The key to success is making sure you are prepared for moments like those. There is nothing worse than standing in your kitchen after a busy stressful day and feeling not very inspired by ingredients and not knowing what to make. Because you know what is going to happen right?

Well this week I was so thankful for making up a big pot of this soup, because the next day I got really sick with the flu, so bad I was in bed for two days and didn’t feel like eating much at all.

This soup became my life saver, it was healthy, packed with vegetables and made with a homemade chicken bone broth which is full of nutrients and goodness.

It was so convenient and easy to heat up each day.

I cooked it in my instant pot, so it literally took less than 20 mins to make. But if you don’t have an instant pot you can also do this stove top (it will just take a little longer)

I used a 10 min pearl barley I picked up from Trader Joes, so check the cooking instructions for the pearl barley you use, as cooking time may be slightly different.

This recipe is dairy free and vegetarian friendly if you use a vegetable based stock.

For a little bit of variation to add some protein, you could add in some cooked chicken towards the end till heated through, but I found it perfect just as it is and pretty filling.

When reheating you may need to add a little more stock, as once it has cooled the pearl barley thickens up the soup quite a bit. I actually preferred it like this, as it felt more wholesome.

You could also add some shavings of parmesan to the top for a yummy cheesiness if you are okay with dairy.

Vegetable and Pearl Barley Soup (Instant Pot, Stove Top)

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

This recipe is dairy free, vegetarian, Slimming World and Weight Watchers friendly

Extra Easy - syn free per serving
Green - syn free per serving
WW Smart Points - 2

Author: Slimming Eats

Serves: 4

Ingredients

• 1 small onion, chopped
• 2 small red onion, chopped
• 1 carrot, chopped
• 1 leek, sliced thinly
• 1 zucchini, diced
• 300g butternut squash, diced small
• ¾ cup/180ml of 10 min pearl barley
• 2 tbs of tomato paste
• 7 cups/1.7 litres of Homemade Chicken Broth or use stock (chicken or vegetable)
• 1 tsp of paprika
• 1 tsp of cumin
• ½ tsp of parsley
• ½ tsp of dried basil
• ¼ tsp of garlic powder
• salt and black pepper
• spray oil

Method

1. Set instant Pot to saute mode
2. Add onion and leeks and fry to soften.
3. Add all other ingredients (except Pearl Barley)
4. Set to 8 minutes manual (high pressure)
5. Close valve
6. Once cooked do a quick pressure release
7. Stir in pearl barley
8. Set to 5 mins manual (high pressure)
9. Close valve
10. Once cooked again do a quick pressure release
11. Season as needed with salt and black pepper
12. Enjoy!!

Notes

Stove Top: Fry onions and leeks in spray oil, add all other ingredients except pearl barley, bring to a boil, simmer for 30 mins, add pearl barley and cook for another 10 mins until cooked)

I used a 10 min pearl barley, so you may need to cook for longer, depending on the pearl barley you use

If reheating the next day, you may need to a add a little more stock.

This recipe is suitable for freezing

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Information

Serving size: 1 Calories: 181 Fat: 0.4g Saturated fat: 0g Carbohydrates: 38.7g Sugar: 5.2g Sodium: 1058mg Fibre: 8.5g Protein: 8.2g Cholesterol: 0mg

3.5.3226