Description
This Instant Pot Vegetable Soup is a hearty and flavorful dish packed with a variety of colorful veggies and aromatic herbs. It’s a quick and easy recipe that’s perfect for a cozy meal.
Ingredients
Scale
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 zucchini (diced)
- 1 cup green beans (trimmed and cut)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chopped cabbage or spinach
- 1 cup frozen peas or corn (optional)
- juice of 1/2 lemon (optional)
Instructions
- Prepare Ingredients: Sauté onion in olive oil. Add garlic, carrots, celery, zucchini, and green beans.
- Cook Vegetables: Add tomatoes, broth, water, herbs, salt, and pepper. Pressure cook for 5 minutes.
- Finish Soup: Stir in cabbage/spinach, peas/corn, and lemon juice. Serve hot.
Notes
- You can customize this soup with your favorite vegetables.
- For added protein, consider incorporating beans or lentils.
- Leftovers can be stored in the fridge for up to 5 days or frozen.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (plus pressure build and release)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
