top of page

Zucchini Squash Barley Soup

Never miss a recipe Sign up today to get new recipes delivered straight to your inbox.

We will never sell or distribute your email to anyone else.

Thanks for submitting!

You Will Need

1 Large Zucchini or 2 small

2 Small Yellow Squash

3 Medium Diced Tomatoes Peeled. (or 1 can diced tomatoes.)

1 Medium Onion quartered twice.

1 Cup Barley

2 Bay Leaves

1 tsp Onion Powder

1/2 TBS Garlic Salt

2 tsp Pepper

1/2 TSP Greek Seasoning

1 tsp Italian Seasoning

1 tsp Oregano

1 tsp Salt

1 Box Beef Broth

1 8oz Can Tomato sauce



6 qt or 8 qt Instant pot

Summer is here, and the gardens are full. Have you ever wanted a rich, flavorful soup, that you can just set and forget? This is one of those kinds of recipes. This is a great way to use up those garden vegetables. This soup freezes well, You can also make it OAMC. 

Cook Up some cornbread and you have a win-win dinner on the table in 30 min. Add some pepper flakes or Sriracha for an extra kick!

This is a healthy hardy vegetable soup


1. Dice tomatoes,

2. slice up squash and zucchini, quarter onion twice,

3. Add all ingredients to your instant pot.

4. Place your lid on and turn to close,  Make sure you are on sealing and not venting.

5. Press your soup button. (should set to 30 min)

6. When done, instant release,

7. Wait for pressure value to go down and open your lid.



How To- Video

Keywords- zucchini,yellow squash,yellow squash recipes,zucchini recipe,zucchini recipes,zucchini soup vegan,zucchini soup healthy,zucchini soup keto,zucchini soup instant pot,barley recipes,barley soup,oamc,freezer meals,soup recipes,keto recipes,keto diet,garden vegetables,garden vegetables ideas,instant pot recipes,pressure cooking,instant pot,instant pot for beginners,recipes,vegetable soup,garden zucchini,tasty recipes

Please consider donating to keep our site up and running. 

Subscribe to our newsletter •
Never miss another recipe!

Your email will only be used to send out new recipes, when they come out. 

bottom of page