Instant Pot Vegetable Soup Recipe
User Reviews
4.7
42 reviews
Excellent
Instant Pot Vegetable Soup Recipe
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When you need an easy, light lunch, this Instant Pot Vegetable Soup works perfectly! Stovetop instructions also included.
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Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 4 garlic cloves minced
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- 12 ounces frozen mixed vegetables
- 12 ounces frozen green beans
- 1 (14 ounce) can petite diced tomatoes
- 2 ¾ cups vegetable broth
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup chopped flat-leaf parsley
- salt and pepper to taste
Instructions
For the Instant Pot:
- Set Instant Pot to the SAUTÉ setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
- Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the MANUAL or PRESSURE COOK setting (depending on the Instant Pot you have). Set the time to 4 minutes.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.
For The Stovetop:
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
- Add the frozen vegetables, vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in the parsley. Season to taste with salt and pepper. Serve.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1.33Cups
Calories
102.2kcal
(5%)
Carbohydrates
18.5g
(6%)
Protein
3.3g
(7%)
Fat
1.9g
(3%)
Saturated Fat
0.3g
(2%)
Sodium
593.3mg
(25%)
Fiber
4.6g
(18%)
Sugar
5.2g
(10%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 1022 kcal
% Daily Value*
| Serving | 1.33Cups | |
| Calories | 102.2kcal | 5% |
| Carbohydrates | 18.5g | 6% |
| Protein | 3.3g | 7% |
| Fat | 1.9g | 3% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 593.3mg | 25% |
| Fiber | 4.6g | 18% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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