Tomato Barley Soup

This is one of Autumn's favorite soups. Like most soups, this is even better the next day.

Tomato Barley Soup

(serves 8-10)

Ingredients:

*1 cup onion, chopped

*1 cup celery, chopped

*1 cup carrots, chopped

*2 garlic cloves, minced

*1 tablespoon olive oil

*2 cups water

*2 tomatoes, diced

*1 pint stewed tomatoes

*2 cups chicken stock (or vegetable stock)

*1/3 cup uncooked barley

*1/4 teaspoon black pepper

*1/2 teaspoon salt

*1 teaspoon dried oregano

*1 teaspoon Italian seasoning

*1 teaspoon dried rosemary

Directions:

~Soak barley in a bowl of water while preparing the vegetables.

~In a large saucepan over medium heat, combine the onions, carrots, celery, and garlic and olive oil.

~Sauté for 5-10 minutes, until vegetables are almost tender.

~Drain barley.

~Add the water, fresh tomatoes, stewed tomatoes, chicken stock, barley, oregano, italian seasoning, rosemary, salt, and pepper.

~Stir throughly and bring to a boil.

~Reduce heat to low and simmer for 1 hour (make sure barley is tender).

Instant Pot Directions:
~Set Instant Pot to sauté mode.
~Add olive oil and allow to heat up for a couple minutes.
~Add onions, celery and carrots and sauté until tender.
~Add garlic and sauté for another minute.
~Add salt, pepper, oregano, Italian seasoning, and rosemary.
~Stir for 20-30 seconds.
~Add water, chopped tomatoes, stewed tomatoes, chicken stock and barley.
~Take off of sauté mode and put on pressure cook mode.
~Pressure cook for 20 minutes.
~Do natural release method.
~If you like chicken, add shredded chicken at his time and serve.