Ingredients
1/2 Cup Barley 1.5 Cup Mix Vegetables (1/2 cup corn, 2 carrots and 1 celery stalks, diced) 1 Cup Butternut Squash (diced, frozen) 1/4 Bunch Kale (3-4 sprigs, hard stems removed, sliced to thin ribbons, or use spinach) 1/2 Cup Yellow Onion (small diced) 1/2 tbsp Garlic (3-4 cloves, minced) 1 tbsp Olive oil 16 0z Tomatoes (canned stewed tomatoes with juice) 1 tsp Oregano 1 tsp Basil 2 tbsp Red Wine Vinegar (adjust to taste) 1/4 tsp Chili Flakes 6 Cup Vegetable Stock (low-sodium) Salt and Black Pepper (adjust to taste) Fresh Herbs (for garnish)
Directions
1.Sauté Aromatics: Heat Instant Pot on Saute Setting. When pot reads “Hot”. Add oil, followed by garlic, onion, half of carrot, and celery with 1/4 tsp of salt. Saute until onions are soft (3-4 minutes). Add herbs, and chili flakes. Continue saute 1 more minute. Add tomatoes (pureed if prefer), with barley, stock, and 1/2 tsp salt. 2.Pressure Cook: Place lid of Instant Pot. Cook on High Pressure for 22 minutes. 3.Add Remaining Vegetables: Once cooking is complete, Quick Release pressure. Immediately add diced squash, corn, remaining carrot and celery, kale/spinach (if using). Mix well. Place the lid, lock, and cook for 2 minutes on High Pressure. Or Place the lid, lock, and leave aside (off) for 6 minutes. 4.Season Soup and Serve: Open Instant Pot. Add red wine vinegar. Taste and adjust salt. Add 1/2 tsp black pepper, and fresh herbs. Mix well. Ladle into bowls. Serve and enjoy
