|Ingredients being added to the pressure cooker.|
|All set to go.|
|A bowl of wonderful tasting soup.|
1 tbsp canola or olive oil
1 - 2 large onions, peeled and chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 - 3 small potatoes, chopped
3 carrots, chopped
1 small zucchini, chopped
2 cups mushrooms. chopped
1/2 cup pearl barley
1/2 cup navy, dry and pre soaked
8 cups of water, chicken or vegetable broth
1 tsp basil or 5 leaves fresh
1/3 cup fresh dill, chopped
salt and pepper to taste
Soak the beans overnight or for 8 hours in 3 cups of cold water. Drain and rinse well.
Heat the oil on medium high heat in a soup pot and saute the onion, garlic and celery for 5 to 7 minutes. Add the rest of the ingredients. Heat to a boiling point and then let simmer for 90 minutes to 2 hours. If the cooked soup is too thick, add some water to thin. Serves 8 to 10.
If you are making this in an electric pressure cooker, you can saute the onion, garlic and celery in the pressure cooker if your cooker has that cooking feature. Cook using the pressure cooker at medium heat for 21 minutes.
Adapted from Meal Lean i Yumm by Noreen Gilletz