Spare Spoons Kitchen
Weeknight · Instant Pot · about 35 minutes

“Hurried Herbs” Vegetable Barley Soup

A herb-packed vegetable and barley soup straight from the pantry — dried vegetables, pearled barley, and a fistful of herbs pressure-cooked into a chewy, comforting bowl. Add canned chicken if you like.

~35 min total 22 min pressure Instant Pot method
Effort ●○○○ Time ●●○○ Anytime
Instant PotVegan
Servingsamounts scale to match
4
Units

Ingredients

Everything in at once, then a single pressure cook. This is a true dump-and-go — the dried vegetables and barley rehydrate and cook together in the herbed broth. The fistful of dried herbs (and a touch of lemon) is what makes it taste like it simmered all afternoon.

Easier, if you like

  • Fresh mirepoix (½ cup each chopped onion, celery, carrot, sautéed first) can stand in for the dried vegetables.
  • Make it heartier with a can of drained white beans stirred in at the end.

Method

    Cook's notes

    Vegan as written — the canned chicken is an optional add-in.

    Barley gives the chew that makes this soup a meal; it's also what makes it not gluten-free (see the swap below).

    The long herb list is all dried pantry stuff, and the touch of lemon keeps it from tasting flat.

    It thickens as it sits — loosen leftovers with a little broth or water.

    Vegan as written; gluten-free with a grain swap

    Gluten-free: swap the pearled barley for an equal amount of long-grain rice or a gluten-free grain — barley itself contains gluten, so there's no like-for-like substitute, but the soup works well with rice.

    Vegan: it already is — just leave out the optional canned chicken.