👨‍🍳 How to Make Budget-Friendly Veggie Barley Soup

  1. Combine barley, carrot, potato, celery, frozen mixed vegetables, diced tomatoes (with juice), vegetable broth, basil, oregano, salt, and pepper in the Instant Pot.

  2. Stir well. Seal lid and set to high pressure for 20 minutes.

  3. Allow a natural release for 10 minutes, then quick release remaining pressure.

  4. Stir soup and adjust seasoning if needed. Serve hot.

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Pro Tips for Perfect Budget-Friendly Veggie Barley Soup

  • Prep Ahead: You can prepare ingredients the night before and cook fresh.
  • Storage: Store leftovers in an airtight container for up to 3 days.
  • Substitutions: Feel free to swap vegetables or proteins based on preference.
  • Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.

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