Mushroom & Barley Soup (vegan!)

Ingredients

• 2 medium Carrots (peeled and diced)
• 1 large Onion (diced)
• 2 stalks Celery (diced)
• 8 oz Portobello Mushrooms (cleaned and roughly smashed or sliced)
• 3 cloves Garlic (minced (or use pre‑minced garlic))
• 1 can (14.5 oz) Diced Tomatoes (with juice; can substitute fresh tomatoes)
• 0.5 cup Pearled Barley (dry; rinse before use)
• 3 tsp Vegetable Bouillon (provides salt and umami; adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 4 cup Water (filtered; fill up the tomato can and add extra)
• 6 oz Tofurky Kielbasa (optional) (sliced thin; add after pressure cooking)

Instructions

1. Prep the mirepoix

   Dice the carrots, onion, and celery into uniform bite‑size pieces.

   Time: PT10M

2. Prepare the mushrooms

   Wipe the portobello caps, then smash or slice them roughly.

   Time: PT5M

3. Add all ingredients to the Instant Pot

   Into the Instant Pot insert, dump the diced carrots, onion, celery, smashed mushrooms, minced garlic, canned diced tomatoes (with juice), rinsed barley, vegetable bouillon, black pepper, and water.

   Time: PT5M

4. Pressure cook

   Seal the lid, set the valve to sealing, and select the 'Manual' (or 'Pressure Cook') high‑pressure setting for 15 minutes.

   Time: PT15M

5. Natural pressure release

   Allow the pot to release pressure naturally for about 10 minutes, then carefully turn the valve to vent any remaining steam.

   Time: PT10M

6. Add optional vegan kielbasa

   If using, stir in sliced Tofurky kielbasa and let the soup sit for 5 minutes to warm the sausage through.

   Time: PT5M

7. Serve

   Ladle the hot soup into bowls, let it cool a minute or two, and enjoy.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

3 g

Fiber

6 g