Herby Soup with Barley and White Beans
Ingredients
- 1/2 onion
- 3 carrots
- 3 stalks celery
- 2 cloves garlic
- 1 can white beans
- 1/2 cup dill
- 1/2 cup basil
- 2 tbsp tomato paste
- 1 tbsp mustard
- 1/2 cup dried pearled barley
- 2 tbsp soy sauce or aminos
- 1/2 tsp paprika
- pinch cayenne (optional)
- 1 can coconut milk
- juice from 1/2 lemon
- 1 tbsp vinegar of choice
- 1 tbsp maple syrup
- 4 cups vegetable broth
- 4 cups kale
- salt and pepper to taste
Preparation
Saute carrots, onion, celery and garlic in instant pot or large stovetop pot for 6 minutes using oil of choice.
Add all remaining ingredients except kale.
Cook on high pressure in instant pot for 20 minutes with a 10 minute instant release or simmer stove top for 30-40 minutes or until grains are cooked.
Once soup is done cooking add kale and stir until wilted.
Serve with toasted bread and enjoy.
Notes
This recipe makes 5-6 servings.
Cayenne is optional and can be omitted if sensitive to spice.
