Ingredients
Scale
- 5 cloves of garlic, peeled & chopped
- 2 Tablespoons olive oil
- 1 Tablespoon melted butter (or more olive oil to make it vegan)
- 1 large onion, peeled & chopped
- 3 stalks of celery
- 2 large carrots
- 1 cup sliced baby bella mushrooms, roughly chopped
- 1 cup cauliflower, roughly chopped
- 1 medium zucchini (about 8 inches), chopped
- 1/2 cup uncooked pearl barley
- 1/2 cup lentils (I used red lentils, but any will do)
- 1/4 cup split peas (or use more lentils)
- 6 cups chicken or vegetable broth
- 1 pint fire roasted tomatoes (or a 15-oz. can of chopped tomatoes)
- 1 teaspoon smoked paprika
- 1 teaspoon Greek seasoning
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon white pepper (or black)
- A bit of each: fresh oregano, basil and rosemary, chopped
For more oomph: (optional, but recommended)
- 1/2 – 1 teaspoon turmeric
- 1 – 4 teaspoons harissa paste
Instructions
- Peel & chop the garlic and put in a small bowl with the olive oil. Let the garlic infuse the oil with flavor while you prep the rest of the ingredients.
- Once you’ve got all the veggies prepped, melt the butter, then add the garlic/olive oil mix, onion and garlic and saute until the onion is tender, translucent – either in the Instant Pot on the saute setting or in a frying pan on the stove over medium heat.
- Put the sauteed veggies in the pressure cooker along with the rest of the ingredients. Set to “sealing” and pressure cook for 10 minutes. When done, use the quick release to release the pressure. Taste and adjust seasonings to your liking. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: About 1 cup
- Calories: 134
- Fat: 3.8g