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Zucchini Squash Barley Soup

Barley Zucchini Squash Soup

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Zucchini Barley Soup with Yellow Squash and Tomatoes. This hearty and flavorful blend showcases tender zucchini, yellow squash, and diced tomatoes, complemented by the nutty richness of barley grains. Each spoonful of this comforting soup delights the senses with a harmonious fusion of earthy herbs and savory spices, creating a nourishing meal that warms the heart and satisfies the soul. Savor the vibrant colors and taste the freshness of summer vegetables expertly simmered in a delectable broth, making it a delightful choice for a wholesome dining experience.

You Will Need

1 Large Zucchini or 2 small

2 Small Yellow Squash

3 Medium Diced Tomatoes Peeled. (or 1 can diced tomatoes.)

1 Medium Onion quartered twice.

1 Cup Barley

2 Bay Leaves

1 tsp Onion Powder

1/2 TBS Garlic Salt

2 tsp Pepper

1/2 TSP Greek Seasoning

1 tsp Italian Seasoning

1 tsp Oregano

1 tsp Salt

1 Box Beef Broth

1 8oz Can Tomato sauce

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6 qt or 8 qt Instant pot

Zucchini Barley Soup with yellow squash, tomatoes, and onions is a hearty and flavorful dish that combines the freshness of summer vegetables with the comfort of barley. The vibrant green zucchini and yellow squash add a delightful pop of color, while the ripe tomatoes infuse the broth with a rich and tangy taste. The onions lend a subtle sweetness that balances out the savory elements of the soup.

Instant Pot Directions

Prepare the vegetables:

  1. Wash the zucchini and yellow squash thoroughly. Cut off the ends and chop them into bite-sized pieces.

  2. Dice the tomatoes and peel them if using fresh ones. If using canned tomatoes, drain them before adding to the soup.

  3. Quarter the medium-sized onion twice to create smaller pieces.

Rinse the barley:

  1. Rinse the barley under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch.

  2. Instant Pot setting:

  3. Set the Instant Pot to "Sauté" mode. Add a little oil and sauté the chopped onions until they become translucent and fragrant.

Build the soup base:

  1. Add the diced tomatoes, zucchini, and yellow squash to the Instant Pot. Stir and cook them for a few minutes until they start to soften.

  2. Season the soup:

  3. Add the bay leaves, onion powder, garlic salt, pepper, Greek seasoning, Italian seasoning, oregano, and salt. Stir well to distribute the flavors.

  4. Add the barley and liquids:

  5. Pour in the beef broth and tomato sauce, stirring everything together.

Pressure cook:

  1. Close the Instant Pot lid and make sure the vent is set to the sealing position.

  2. Select the "Pressure Cook" or "Manual" setting and adjust the cooking time to 10 minutes at high pressure.

  3. Natural release:

  4. Once the cooking time is complete, allow the Instant Pot to naturally release the pressure for 10 minutes. Then, carefully perform a quick release to release any remaining pressure.

Adjust seasoning:

  1. Taste the soup and adjust the seasoning according to your preference. You can add more salt or pepper if needed.

Serve:

  1. Once the barley is cooked and the vegetables are tender, remove the bay leaves.

 

Ladle the Zucchini Barley Soup into bowls and serve hot. You can garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese if desired.

Enjoy your flavorful and comforting Zucchini Barley Soup with Yellow Squash and Tomatoes, prepared effortlessly in the Instant Pot!​

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Stove Top Directions

  1. Prepare the vegetables:

    • Wash the zucchini and yellow squash thoroughly. Cut off the ends and chop them into bite-sized pieces.

    • Dice the tomatoes and peel them if using fresh ones. If using canned tomatoes, drain them before adding to the soup.

    • Quarter the medium-sized onion twice to create smaller pieces.

  2. Rinse the barley:

    • Rinse the barley under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch.

  3. Start cooking:

    • In a large soup pot or Dutch oven, heat a little oil over medium heat.

    • Add the chopped onions and sauté until they become translucent and fragrant.

  4. Build the soup base:

    • Add the diced tomatoes, zucchini, and yellow squash to the pot. Stir and cook them for a few minutes until they start to soften.

  5. Season the soup:

    • Add the bay leaves, onion powder, garlic salt, pepper, Greek seasoning, Italian seasoning, oregano, and salt. Stir well to distribute the flavors.

  6. Add the barley and liquids:

    • Pour in the beef broth and tomato sauce, stirring everything together. Bring the soup to a gentle boil.

  7. Simmer:

    • Once the soup starts boiling, reduce the heat to low and let it simmer for about 20-25 minutes or until the barley is tender.

  8. Adjust seasoning:

    • Taste the soup and adjust the seasoning according to your preference. You can add more salt or pepper if needed.

  9. Serve:

    • Once the barley is cooked and the vegetables are tender, remove the bay leaves.

    • Ladle the Zucchini Barley Soup into bowls and serve hot. You can garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese if desired.

​​

Enjoy this delicious and wholesome Zucchini Barley Soup with Yellow Squash and Tomatoes as a comforting meal on a chilly day or any time you crave a nourishing bowl of goodness.

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