This simple tropical ice cream recipe will transport you to the tropics.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 2 quarts vegetable broth
- 1 cup uncooked barley
- 1 (14.5 ounce) can canned diced tomatoes
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 zucchini, chopped
- 1 onion, chopped
- 1 cup frozen corn kernels
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
Reviews
Everyone I have served this to has loved it. So good. I leave out the corn and replace with 4 ounces of spinach or kale. Added 2 chicken bouillon cubes.
Recipe as is? Meh. Kind of bland. Followed the instructions and it definitely needed something. Added more salt, helped a little. Added some Frank’s Red Hot. Much better. Not sure I’ll make this again.
One if the best soups I’ve ever made. I made a couple of changes…didn’t have zucchini on hand so I didn’t include that, added quite a bit of minced garlic (from a jar) so just a shake of garlic powder, used a large can of diced tomatoes (mine had garlic, basil, and onion in it), shake of onion powder along with the chopped onion per recipe; didn’t have white sugar so used brown; my carrots were frozen with peas, and I only used 1 1/2 quarts veg broth due to extra juice from large can of tomatoes; also added more salt. Everything else per the recipe. I used my stovetop pressure cooker. Lovely taste and texture, and it was plenty thick and creamy. Thoroughly enjoyable.
This all cooked very well in the Instant Pot. I exchanged some shredded cabbage for the zucchini. The soup overall was too bland for our tastes. I needed to add garlic salt and hot pepper.
We loved the soup. Just a great meal for a cold day. I love barley and not many recipes use barley.
Loved it easy and delicious
Very tasty I used Farro instead of Barley as I had the Farro on hand
You need to Make far too many Substitutions and additions in order to make this dish edible. And even after all of that, It’s just not that good.
Very Good. To give mine a little more zing, I added canned diced tomatoes with green chiles and a little less pepper. It was a hit. Very good soup even with the chiles.
I really enjoyed this soup!! I will for sure be making it again but next time I’ll add a little more barley.
Perfect as is!! Richer flavor the second day.
Very tasty. The black pepper gives it quite a kick. We used pearled barley and it comes out good, kind of like small pasta shells.
Easy to change the veggies in this dish and make it your own. Adding beans, spinach, or lentils would all be great. My girlfriend just told me to take it away from her or she’ll eat it all. I personally prefer it with half the amount of broth. Turns out less soupy and more of a hearty, filling, and satisfying meal.
Amazing!!
This recipe turned out great!
Made this according to directions with the exception of the tomatoes-I used garden fresh rather than canned. I also didn’t have bay leaves so added garden fresh basil. This soup turned out quite watery initially but thickened up after letting it sit for a while. It was very delicious!
It was really delicious, I added other vegetables like spinach and silverbeet.
It’s a good soup but why would you put sugar in it? Must sugar be added to everything?
Pretty tasty.
This was delicious! Perfection
Followed the recipe exactly and we used the Kitchen Basics unsalted vegetable stock. We used an Instant Pot, 6 qt and let it natural release for 30 minutes. Pretty perfect.