"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."
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- Cook’s Note:
- If you’re making it on the stovetop, brown ground beef and onion together, then add the remaining ingredients. Cover and simmer for at least 2 hours.
Per Serving: 251 calories;11.2 g fat;17.8 g carbohydrates;18.7 g protein;52 mg cholesterol;950 mg sodium.Full nutrition
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