Savory Beef Barley Harvest Soup

Pressure Cooker Beef Barley Vegetable Soup Recipe

Description:
This hearty Pressure Cooker Beef Barley Vegetable Soup is a comforting blend of savory beef, tender barley, and wholesome vegetables, perfect for warming up during chilly winter nights. It strikes a delightful balance between a soup and a stew, making it a satisfying one-dish meal. Pair it with a crisp salad, coleslaw, or warm rolls with butter for a complete meal that will leave everyone satisfied.

Recipe Details:

• Cook Time: 25 minutes
• Prep Time: 10 minutes
• Total Time: 35 minutes
• Recipe Category: One Dish Meal
• Keywords: Grains, Vegetable, Meat, Winter, Pressure Cooker, Less than 60 Minutes, Freezer Friendly, Stove Top, Inexpensive

Ingredients:

• 1 1/4 pounds lean ground beef
• 1 can (15 ounces) crushed tomatoes
• 2 1/2 cups water
• 1/2 cup barley
• 3 carrots
• 2 stalks celery
• 1 Idaho potato
• 1 onion
• 1 clove garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon fresh ground black pepper (or to taste)

Nutritional Information (Per Serving):

• Calories: 335.9
• Total Fat: 10.4g
  • Saturated Fat: 4g
• Cholesterol: 61.4mg
• Sodium: 378.9mg
• Total Carbohydrates: 37.5g
  • Dietary Fiber: 8.2g
  • Sugar: 3.3g
• Protein: 24.9g

Instructions:

1. Brown the Beef: Start by browning the lean ground beef in the pressure cooker until it’s nicely browned. Drain off any excess fat.

2. Add Tomatoes and Barley: Stir in the crushed tomatoes, water, and barley.

3. Pressure Cooking Phase 1:

   • Close the pressure cooker lid securely and bring it up to full pressure.
   • Reduce the heat to stabilize and cook for 10 minutes.

4. Prepare Vegetables:

   • While the soup is cooking, prepare the vegetables:
     • Split the carrots lengthwise and then slice them into 1/2-inch thick pieces.
     • Peel and dice the Idaho potato.
     • Dice the onion and mince the garlic.

5. Add Vegetables and Seasoning:

   • After the initial cooking phase, release the pressure carefully.
   • Add the prepared vegetables (carrots, celery, potato, onion) to the pressure cooker.
   • Season with dried basil, thyme, rosemary, marjoram, salt, and pepper to taste.

6. Pressure Cooking Phase 2:

   • Close the pressure cooker lid again and bring it up to full pressure.
   • Reduce the heat to stabilize and cook for an additional 10 minutes.

7. Final Touches:

   • Once the cooking is complete, carefully release the pressure from the cooker.
   • Stir the soup gently and adjust seasoning if needed.

8. Serve or Store:

   • Serve the Pressure Cooker Beef Barley Vegetable Soup hot, garnished with fresh herbs if desired.
   • Leftovers can be refrigerated for up to 4 days or frozen for longer storage.

This recipe yields a robust soup that’s not only delicious but also packed with nutrients from the vegetables, protein from the beef, and fiber from the barley. It’s a versatile dish that can be adapted with your favorite seasonal vegetables or herbs, making it a staple for cozy family dinners or quick weekday meals. Enjoy the warmth and flavors of this comforting soup/stew hybrid!