- 1/2 lb dry black beans (soaked at least 8 hours)
- 1 c barley
- 2 c chopped celery
- 2 yellow onions (diced)
- 6 cloves garlic (roughly diced)
- 1 1/2 tsp salt
- 1 tsp pepper
- 14 oz diced tomatoes
- 6 c vegetable broth
- 3 bay leaves
This is pretty easy. Throw it all in the pot. The pot has a soup or stew function, but I find that beans do better on the pressure cook setting, so I set it to pressure cook and let it go the default 30 minutes. I let the steam release naturally for about 15 minutes and then did the quick release.
For all you meat eaters, I feel like a beef and barley soup would be similarly easy…so that may be posted soon!