Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.
It's a good soup but why would you put sugar in it? Must sugar be added to everything?
Read MoreYou need to Make far too many Substitutions and additions in order to make this dish edible. And even after all of that, It's just not that good.
Read MoreIt's a good soup but why would you put sugar in it? Must sugar be added to everything?
I'm vegan and my family is not and we all loved it! It looks soupy when I opened the instant pot lid but it thickened up overnight which I like it a little thicker so it was perfect. If you prefer it soupy I would think you could warm it up on the stove and just add a little water. Either way, we liked it a lot and I'll definitely make it again. It was really easy to make.
I really enjoyed this soup!! I will for sure be making it again but next time I’ll add a little more barley.
You need to Make far too many Substitutions and additions in order to make this dish edible. And even after all of that, It's just not that good.
This was delicious! I used homemade broth, and threw in some navy beans ... kids had seconds!!
Followed the recipe exactly and we used the Kitchen Basics unsalted vegetable stock. We used an Instant Pot, 6 qt and let it natural release for 30 minutes. Pretty perfect.
Very Good. To give mine a little more zing, I added canned diced tomatoes with green chiles and a little less pepper. It was a hit. Very good soup even with the chiles.
This all cooked very well in the Instant Pot. I exchanged some shredded cabbage for the zucchini. The soup overall was too bland for our tastes. I needed to add garlic salt and hot pepper.
Recipe as is? Meh. Kind of bland. Followed the instructions and it definitely needed something. Added more salt, helped a little. Added some Frank’s Red Hot. Much better. Not sure I’ll make this again.
Made this according to directions with the exception of the tomatoes-I used garden fresh rather than canned. I also didn't have bay leaves so added garden fresh basil. This soup turned out quite watery initially but thickened up after letting it sit for a while. It was very delicious!
We loved the soup. Just a great meal for a cold day. I love barley and not many recipes use barley.
One if the best soups I've ever made. I made a couple of changes...didn't have zucchini on hand so I didn't include that, added quite a bit of minced garlic (from a jar) so just a shake of garlic powder, used a large can of diced tomatoes (mine had garlic, basil, and onion in it), shake of onion powder along with the chopped onion per recipe; didn't have white sugar so used brown; my carrots were frozen with peas, and I only used 1 1/2 quarts veg broth due to extra juice from large can of tomatoes; also added more salt. Everything else per the recipe. I used my stovetop pressure cooker. Lovely taste and texture, and it was plenty thick and creamy. Thoroughly enjoyable.
Easy to change the veggies in this dish and make it your own. Adding beans, spinach, or lentils would all be great. My girlfriend just told me to take it away from her or she'll eat it all. I personally prefer it with half the amount of broth. Turns out less soupy and more of a hearty, filling, and satisfying meal.
Very tasty. The black pepper gives it quite a kick. We used pearled barley and it comes out good, kind of like small pasta shells.
