Submitted by Linda W.
1/2 lb. to 1 lb. of hamburger
½ cup onion chopped
1 teaspoon minced garlic or 1 clove
6 cups beef broth (I used beef flavored base)
1 (28 oz. ) can petite tomatoes undrained
1 cup quick barley
2 carrots peeled and cut into ½ “ thick slices
¼ cup celery chopped
2 med. Potatoes peeled and diced
4 cups chopped cabbage
1 (12oz.) bag frozen mixed vegetables.
½ teaspoon of dried basil, or any other spices you may like to add to your taste such as thyme, rosemary or marjoram. ¼ teaspoon each.
Some salt and pepper to your taste also. I added ¼ teaspoon each.
1. Saute (at normal) the hamburger till no longer pink. Drain off fat, add onion and saute till translucent then add the garlic and saute for one more minute.
2. Add tomatoes, beef broth and barley.
3.Cook on high pressure (soup button) adjust minutes to 10. (If using reg. barley cook 5 minutes longer.)
4.Do a quick pressure release then add rest of the vegetables and spices.
5.Put lid back on and bring to high pressure (soup button) adjust to 15 minutes longer.
6.Quick release pressure.
7.This soup can be refrigerated for up to 4 days or frozen to enjoy later.