Description
Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.
Ingredients
- 1 ½ pounds ground beef
- 1 medium onion, finely chopped
- 3 (14.5 ounce) cans beef consomme
- 1 (28 ounce) can diced tomatoes
- 2 cups water
- 1 (10.75 ounce) can condensed tomato soup
- 4 carrots, finely chopped
- 3 stalks celery, finely chopped
- 4 tablespoons pearl barley
- ½ teaspoon dried thyme
- 1 bay leaf
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned
- 5 to 10 minutes. Pour in beef consomme
- tomatoes
- water
- and tomato soup. Add carrots
- celery
- barley
- thyme
- and bay leaf.
- Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 10 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 8