Husband Healing Soup–a nourishing Instant Pot or slow cooker soup with vegetables and grains. Only 100 calories per serving!
Husband Healing Soup
Today’s recipe is a colorful, nutrition-packed, nourishing soup that will have you on the way to better health if you’re under the weather. Any just because it’s healthy doesn’t mean it’s doesn’t taste good…I promise! I love this soup and had a big helping of it for breakfast today because we had leftovers. It makes me feel so nourished and actually really fills me up (probably because of the whole grains and fiber) even though it only has 100 calories per bowl.
The original author of the recipe (Oh She Glows) had the flu and her husband concocted this soup for her to feel better quickly. I can see that this soup would be good for someone who was sick and for someone who was well (to keep them from getting sick). It contains lots of antioxidants and healthful nutrients to keep you feeling your best.
Ingredients/Substitution Ideas
- Farro–or pearl barley, brown rice (see notes)
- Vegetable or chicken broth–or water and Better than Bouillon
- Onion powder
- Garlic powder
- Bay leaf
- Crushed red pepper flakes
- Coriander
- Kosher salt
- Black pepper
- Carrots
- Red bell pepper–or yellow, green, orange
- Zucchini–or yellow squash
- Diced tomatoes–or crushed tomatoes
- Frozen shelled edamame–or peas
- Lemon juice
Steps
Add farro and water into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. We are partially cooking the farro before we add in the veggies. This way the veggies don’t get mushy.
While farro is cooking prepare your vegetables. Peel and slice the carrots, core and dice the red pepper and cut the zucchini into cubes.
When time is up release pressure and remove the lid.
Stir in the broth, onion powder, garlic powder, bay leaf, red pepper, coriander, salt, pepper, carrots, bell pepper, zucchini, tomatoes, edamame and lemon juice.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes (or cook on low pressure on manual for 5 minutes). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir. Salt and pepper to taste. Serve and enjoy!
Notes/Tips
- Serve with garlic toast, whole wheat dinner rolls, french bread, crackers or breadsticks.
- I made my soup with farro. However you can also make this soup with pearl barley (¾ cup barley to 1 ½ cups of water) or brown rice (¾ cup rice to 1 cup water). However you’ll need to pressure cook it for 18 minutes before adding in the vegetables (the farro you’ll pressure cook for just 8 minutes).
- This recipe can be gluten free if you use brown rice instead of farro.
- Try adding in some protein like cooked ground turkey or some chopped rotisserie chicken.
- You can swap veggies as you see fit. Some options to add in are sweet corn, peas, cauliflower, butternut squash, spinach, cabbage, etc.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Another recipe you can make with farro is Instant Pot Amish Friendship Soup.
More Instant Pot Healthy Soups…
Instant Pot Fat Flush Soup
Eat a huge bowl of this flavorful vegetable soup with ground turkey for only a couple hundred calories. It’s high in nutrition and low in calories. This soup is a perfect option for a healthy lunch to keep you on track nutritionally.
Instant Pot Energizer Soup
A cabbage soup with lots of veggies and delicious flavor! It will fill you up and give you lots of energy without weighing you down.
Father-In-Law’s Soup
Instant Pot or Crockpot soup with pork, cabbage, corn and potatoes. An easy, hearty soup!
Hibernation Soup
Instant Pot or Crockpot chicken, vegetable and lentil soup that is cozy and packed with flavor. A perfect meal for a chilly fall evening.
Dallas Cowboys Soup
A flavorful navy bean, bacon and ham soup made in your Instant Pot or Crockpot.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Husband Healing Soup
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
A nourishing Instant Pot or slow cooker soup with vegetables and farro. Only 100 calories per serving!
Ingredients
- 3/4 cup uncooked farro
- 1 1/2 cups water
- 4 cups vegetable or chicken broth
- 1/2 Tbsp onion powder
- 1/2 Tbsp garlic powder
- 1 bay leaf
- Pinch of crushed red pepper flakes
- 1/2 tsp coriander
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 medium carrots
- 1 red bell pepper
- 1 zucchini
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen shelled edamame
- 1 1/2 Tbsp lemon juice
Instructions
Instant Pot Instructions:
- Add farro and water into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes.
- While farro is cooking prepare your vegetables. Peel and slice the carrots, core and dice the red pepper and cut the zucchini into cubes.
- When time is up release pressure and remove the lid.
- Stir in the broth, onion powder, garlic powder, bay leaf, red pepper, coriander, salt, pepper, carrots, bell pepper, zucchini, tomatoes, edamame and lemon juice.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes (or cook on low pressure on manual for 5 minutes). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Salt and pepper to taste. Serve and enjoy!
Slow Cooker Instructions:
- Add farro and water into slow cooker.
- Prepare your vegetables. Peel and slice the carrots, core and dice the red pepper and cut the zucchini into cubes. Add into slow cooker.
- Stir in the broth, onion powder, garlic powder, bay leaf, red pepper, coriander, salt, pepper, tomatoes, edamame and lemon juice.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until farro is cooked through.
- Stir. Salt and pepper to taste. Serve and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can’t wait to try this one. We love farro! I use it in lots of recipes, like to keep some cooked up in the ‘fridge & add a big spoonful into the bowl before I ladle in any soup I’ve made. It’s really good with your Cabbage Roll Soup & your Stuffed Bell Pepper Soup. Thanks for another soup to add to the list. Be back with stars.
Ohhh! I like that idea! the cabbage roll soup would be great with farro 🙂