| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Servings
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Ingredients
- 1 Medium White Onion Diced
- 4 Medium Garlic Cloves Minced or Pressed
- 6 Cups Low Sodium Vegetable Broth
- 2 Medium Carrots Cut in Rounds (Approximely 2 cups)
- 2 Medium Celery Stalks Sliced (approximately 2 cups)
- 1 & 1/4 Cups Pearl Barley (Organic)
- 1 8 oz package White Mushrooms Sliced
- 1/2 8 oz package Brown Mushrooms Sliced (Bella, etc.)
- 1 & 1/2 TBSP Marmite (Alternatively, 2 TBSP Vegan Worcestershire Sauce)
- 2 Whole Bay Leaves
- 2 TBSP Herbs de Provence
- 1/2 TBSP Dried Rosemary (Or 1 sprig of fresh Rosemary)
- 1/2 TBSP Dried Thyme (Or 1 sprig of fresh Thyme)
- 1/2 tsp Black Pepper
- Salt To Taste
Ingredients
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|
Instructions
- Add diced onion, garlic, and 1 cup of vegetable broth to Instant Pot / Crock Pot Express Cooker and Brown/Saute on high for 5 minutes.
- Add Carrot and an additional cup of vegetable broth to Pot / Crock Pot Express Cooker and Brown/Saute on high for 5 minutes or until carrots are softened.
- Add all other ingredients, stir thoroughly, secure lid, and cook on high for 20 minutes. Use the soup setting.
- When your soup is complete, release the pressure via the pressure release valve but be sure to not get burned by the steam being release!
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Recipe Notes
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Really great soup! I added vegemite in place of the marmite, Italian Seasoning in place of Herbs de Provence, and a touch of soy sauce. Wow it tastes great! Thanks for sharing.
Thanks for the feedback Anthony! Glad you liked it!
I have never heard of marmite. Is it similar to nutritional yeast?
IT is a yeast but the flavor is more like a beefy flavor vs. cheesy like nutritional yeast. It is big in the UK and you can order it on Amazon.