Pressure Cooker Minestrone Soup with Barley


This gutsy, flavorful soup is full of good stuff, and nothing bad. It has whole grains, plenty of vegetables, low in sodium with no added salt, low in fat, high in fiber. Try it once and you may never eat canned minestrone soup, ever again. Leftovers taste even better the next day, after the barley has had the chance to sit awhile, giving the broth a lot more body.


  • 1 cup barley
  • 2 quarts unsalted chicken or vegetable stock (divided)
  • 1 large can (28 oz) diced tomatoes, no salt added
  • 2 tsp Mrs Dash Italian blend
  • 2 tsp smoked, smoked paprika (not regular paprika and not the hot stuff)
  • Fresh ground black pepper
  • 3-4 bay leaves (or 1/2 tsp ground bay leaf)
  • 4 large spoons jarred chopped garlic, packed in water (or 4-6 cloves of fresh garlic, chopped)
  • 3-4 carrots peeled and sliced thick
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 1 large zucchini cut up
  • 20 green beans, cut up
  • 1 medium turnip or 2-3 small turnips, cut up
  • 1-2 handfuls frozen corn
  • 2 cups fresh kale or turnip greens, torn into small pieces (don’t use the center stems)
  • 2 cans beans, any type, no salt added


  1. Combine all above ingredients, in order, except canned beans and 1 quart of the chicken stock, cover and cook on high pressure for 20 minutes, then quick release the pressure.
  2. Empty contents of your pressure cooker into a larger pot, on the stovetop, and add the remaining quart of chicken stock.
  3. Rinse canned beans well and stir in.
  4. Heat till soup reaches serving temperature.

Serve with grated cheese (optional) and a good crusty bread.

Makes about 7 quarts.

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