This Tuscan Inspired Barley and Spinach Soup is so delicious and warming. Full of good for you ingredients and easy to make, this healthy soup will warm your soul on a cool day!
Wash and dice the onion, carrots and, celery. Add all of the ingredients except the spinach to the crockpot and cook on low for 7-8 hours or on high for 3-4 hours.
10 minutes before serving, stir in the chopped spinach. Stir the spinach into the crockpot and all it to wilt a bit before serving.
Ladle into bowls and serve alongside a big loaf of crusty bread.
Notes
Stovetop Instructions:
To make this soup on the stovetop, start by sautéing the onion, carrots, and celery in a little olive oil in a large dutch oven until softened, around 5 minutes, add in the herbs, mushrooms, and fire-roasted diced tomatoes, stir until combined and then add the vegetable broth.Bring the soup to a boil and add the barley, cover and reduce to a simmer until the barley is cooked through about 30 minutes.
Instant Pot Instructions:
To make this soup in the Instant pot, start by sautéing the onion, carrots, and celery in a little olive oil on the sauté function until softened, around 5 minutes, add in the herbs, mushrooms, and fire-roasted diced tomatoes, stir until combined and then add the vegetable broth.Seal the instant pot and pressure cook for 20 minutes, once the 20 minutes are up, manually use the quick release function to release the pressure. Serve warm.