Vegetable Soup – Instant Pot
Calories 165 (11% from fat)
Fat 2 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Cholesterol 30 mg.
Sodium 327 mg.
Carb. 30 gram
Fiber 7 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 7 gram
1 Tbsp. extra virgin olive oil
2 cups onion, chopped
4 garlic cloves (4 tsp.), minced
1/2 tsp. salt
1/2 tsp. black pepper, ground
1 Tbsp. tomato paste
3 cups chopped cabbage
3 cups small cauliflower florets
2 cups carrot slices
2 cups celery stalks, thinly sliced
1 red bell pepper, chopped
3 cups zucchini, chopped
1 can (15.5 oz.) reduced sodium dark red kidney beans
1 box (26.46 oz.) chopped tomatoes
(We used Pomi Chopped Tomatoes.)
4 cups low sodium vegetable broth
A hearty and delicious soup that's perfect for a snack, or paired with whole wheat bread and a piece of fruit for a meal.
INSTANT POT INSTRUCTIONS
1. Set instant pot to saute and add oil, onion and garlic. Mix in salt and black pepper. Saute, stirring occasionally until onion softens, about 5 minutes.
2. Add the tomato paste and keep stirring, for 1 minutes. Stir in the remaining ingredients and combine.
3. Lock the lid and cook at high pressure for 12 minutes. When finished, turn steam valve to venting and release the pressure.
4. Stir the soup together and add additional salt and pepper, if desired.
Yield: 8 Servings of about 2 cups each
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.