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Ingredients
1 1/4 Pounds ground beef
1 (28 oz) Can crushed tomatoes
2 1/2 Cups water
1/2 Cup barley
3 Large carrots, cut into 1/4" slices
2 Medium stalks celery, chopped
1 Large potato, large diced
1 Medium onion, chopped
1 Small garlic clove, minced
1/2 Teaspoon basil
1/2 Teaspoon thyme
1/2 Teaspoon marjoram
1/2 Teaspoon rosemary
3/4 Teaspoon salt
Freshly ground black pepper to taste
Instructions
Brown the beef in the pressure cooker and drain the fat. Add tomatoes, water, and barley. Bring to high pressure and cook 10 minutes.
While soup is cooking, split carrots in half lengthwise, then cut into 1/4" slices. Cut celery into 1/4" slices. Peel and dice the potato and the onion and mince the garlic.
When the soup has cooked for 10 minutes, release the pressure and add remaining ingredients. Return to pressure and cook for another 10 minutes.