Vegetable Kale Soup

Name: Vegetable Kale Soup
Prep time: 45 min
Total time: 45 min
Yield: Serves: 6–8
Ingredients: 8 cups vegetable stock; 2 tbsp. freshly chopped parsley; 1 cup barley; 1 lb. fresh green beans, snipped and cut into 1-inch lengths; Salt and pepper to taste; 1 bunch kale, chopped; 1 tbsp. freshly chopped tarragon; 2 medium carrots, sliced into rounds; 6 Klondike potatoes, cut into 1-inch pieces; 2 celery ribs, sliced; Extra-virgin olive oil; 1 medium onion, coarsely chopped

Preparation info

Serves:
6–8

Difficulty
Easy
Ready in
45 min

Appears in

Everyday Instant Pot Cookbook

By Bryan Woolley

Published 2019

About

Ingredients

Extra-virgin olive oil
6 Klondike potatoes, cut into 1-inch pieces
2 medium carrots, sliced into rounds
2

Gluten-free
Vegan
Soup

Method

Heat Instant Pot on Sauté mode. Add enough extra-virgin olive oil to lightly coat bottom of the pot.
Add Klondike potatoes, carrots, celery, onion, barley, and green beans to pot. Sauté for 5 minutes.
Add remaining ingredients and secure lid.
Pressure cook on low for 20 minutes. Allow steam to release naturally.