lunch for the week of january 27

1 tbsp olive oil

1 small onion, diced

1/2 bunch celery, chopped

4 medium carrots, chopped (~3/4 lb)

2 tbsp better than bouillon vegetable stock

1 cup pearled barley

1 cup frozen green beans

1/2 cup frozen peas

1/2 cup frozen corn

1 can (14 oz can) fire roasted diced tomatoes

2 bay leaves

Black pepper

Lemon juice

~8 cups water

Cooked everything except barley, canned tomatoes, and frozen vegetables in Instant Pot. Sauteed onions and celery in olive oil. Added bay leaves, 1 tbsp bouillon, ~4 cups water. Pressure cook on high for 25 minutes. Allow to release pressure naturally while barley cooks on stove.

Cook barley for 20 minutes, covered, with 4 cups of water and 1 tbsp bouillon. Add contents of instant pot, tomatoes, and frozen vegetables and simmer another 10-15 minutes until barley is fully cooked.

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