Instant Pot Vegetable Soup With Cabbage
This Instant Pot Vegetable Soup With Cabbage combines cabbage, potatoes, carrots, celery, onion, and garlic with vegetable broth and fire-roasted tomatoes to create a hearty and well-seasoned soup. The addition of Italian seasoning and optional shiitake mushroom powder adds depth to the broth, which is cooked under pressure for tender vegetables and mingling flavors. A splash of apple cider vinegar and fresh parsley brighten the final taste. It provides a nourishing, warming option suitable for pairing with bread or salad.
Ingredients
- 2 teaspoons oil or use a splash of the vegetable broth, optional
- 2 teaspoons Italian seasoning blend
- 4 large cloves garlic minced
- 1 large onion chopped
- 3 ribs celery chopped
- 2 large carrot peeled and cut into coins or half moons
- 1 pound potato red or gold; cut into 1-inch pieces
- ½ small head cabbage I like to cut into large bite-size pieces, about 2x2 inches, outer leaves removed, cored and chopped
- 2 teaspoons shiitake mushroom powder see Note 1, optional
- 1 teaspoon salt fine sea salt
- ¼ teaspoon black pepper or more to taste
- 1 (14 oz) can tomato fire-roasted, diced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
Optional additions, to taste:
- ⅓ cup parsley chopped, fresh
- 1 tablespoon apple cider vinegar or a squeeze of lemon juice
- 1 tablespoon soy sauce check for allergens, or tamari
Instructions
- Preheat the Instant Pot using the saute function. Set it for 3 minutes. After 3 minutes it will automatically turn off (or press cancel). Add the oil and give it a few seconds to get hot. Add Italian seasoning and garlic. Stir and let sit 1 minute.
- Add the remaining soup ingredients (not the Additions), and stir very well. Lock on the Instant Pot lid, and set the venting knob to sealing. Select manual or pressure cook, and cook at high pressure for 9 minutes. The Instant Pot will take about 15 minutes to come to pressure, then the 9-minute timer will begin.
- When the timer beeps and the 9 minutes are complete, carefully release the pressure by turning the venting knob to the venting position.
- Once the pin has dropped, carefully remove the lid. Stir in the fresh parsley and apple cider vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired. Serve with salad and cornbread or other hearty bread.
Stovetop instructions:
- Preheat a large soup pot over medium-low heat. Saute the oil, Italian seasoning, and garlic for 1 to 2 minutes. Increase heat to medium and add the onion, celery, and carrots. Cook for 2 to 3 minutes.
- Add the remaining ingredients (not the Additions), and bring to boil. Reduce heat to low, cover, and simmer for 35-40 minutes. Adjust heat as needed to maintain a simmer. The soup is done when the vegetables and potatoes are tender. Stir in the parsley and vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired.
Notes
- If shiitake mushroom powder is unavailable, omit it or substitute with sliced mushrooms to enhance flavor.
- Store leftover soup refrigerated for up to six days.
- Freeze cooled soup in a suitable container for up to one month, leaving space for expansion.
- Thaw frozen soup overnight in the refrigerator before reheating on stovetop, microwave, or Instant Pot sauté mode.
Nutrition Information
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.