That’s great – thanks Sigrid!

Sounds like a delicious way to serve it – thanks Dami!

We thoroughly enjoyed the soup, served with a generous sprinkle of parmesan and toasted, garlic-buttered sourdough. So, so good! Thank you!

Thanks Lisa! I haven’t tried it, but I would stir in the frozen riced cauliflower after pressure cooking when you’re adding the peas. As long as the cauliflower isn’t frozen together like a solid block, you may not need to heat it before adding it. My guess is the cauliflower will quickly absorb the broth and be flavorful. Let me know if you give it a try.

Hi Donna – sorry, I don’t have any experience canning. I know you can do hot water bath canning in the electric pressure cooker, but not traditional canning.

Hi Elizabeth – I have a beef and barley recipe in my cookbook that’s great. If you want to cook this recipe with barley, you’ll want to do it in stages, cook the barley for 20 minutes with the liquids, then after a 5 minute npr, add the ground beef, beans, potatoes and carrots and cook it for 4 minutes.