Zucchini Squash Barley Soup

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You Will Need

1 Large Zucchini or 2 small

2 Small Yellow Squash

3 Medium Diced Tomatoes Peeled. (or 1 can diced tomatoes.)

1 Medium Onion quartered twice.

1 Cup Barley

2 Bay Leaves

1 tsp Onion Powder

1/2 TBS Garlic Salt

2 tsp Pepper

1/2 TSP Greek Seasoning

1 tsp Italian Seasoning

1 tsp Oregano

1 tsp Salt

1 Box Beef Broth

1 8oz Can Tomato sauce

Recommended

6 qt or 8 qt Instant pot

Summer is here, and the gardens are full. Have you ever wanted a rich, flavorful soup, that you can just set and forget? This is one of those kinds of recipes. This is a great way to use up those garden vegetables. This soup freezes well, You can also make it OAMC. 

Cook Up some cornbread and you have a win-win dinner on the table in 30 min. Add some pepper flakes or Sriracha for an extra kick!

This is a healthy hardy vegetable soup

Directions

1. Dice tomatoes,

2. slice up squash and zucchini, quarter onion twice,

3. Add all ingredients to your instant pot.

4. Place your lid on and turn to close,  Make sure you are on sealing and not venting.

5. Press your soup button. (should set to 30 min)

6. When done, instant release,

7. Wait for pressure value to go down and open your lid.

 

Enjoy~

How To- Video

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