This hearty soup will make even the biggest critic an instant fan! Full of flavor and quick and easy to make.
Vegetable Soup
This hearty favorite is ready in just 30 minutes! An awesome lunch time meal.
Equipment
- Instant Pot
- Chef's Knife
- Cutting Board
- Can Opener
Ingredients
- 1 tbsp Extra Virgin Olive oil
- 1 Medium Yellow onion chopped
- 4 Cloves Garlic Minced
- 1/2 tsp Kosher Salt (Or to taste)
- 1/2 tsp Fresh Ground Pepper (Or to taste)
- 2 Cups Chopped Cabbage
- 2 Cups Small cauliflower florets
- 2 Carrots peeled and thinly sliced
- 2 Celery Stalks thinly sliced
- 1 Red Bell pepper chopped
- 1 Can 14 oz Red Kidney beans rinsed and drained well If following Keto diet - leave this ingredient out
- 1 Can 14 oz Diced Tomatoes
- 4 Cups Vegetable Broth
- 1 tbsp Italian Seasoning
- 1 tsp Paprika
- 1 Freshly chopped Parsley for serving
Instructions
- Set Instant Pot to Sauté and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.
- Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.
- Stir soup and season with salt and pepper.
- Garnish with parsley and a drizzle of olive oil before serving.