Instant Pot Tomato Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Green Beans (cut), frozen 1 cup, chopped Carrots, raw 1 cup, diced Celery, raw 1 cup Sweet Corn, frozen 2 clove Garlic,minced1 cup, chopped Onions, raw 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 cup, sliced Zucchini 1.75 cup Tomatoes, red, ripe, canned, whole, no salt added 1 cup Hunt's Tomato Sauce, no salt added 1 tbsp Extra Virgin Olive Oil 1/2 C Pasta - Ditalini, dry 1 14 oz can Cannel Beans, drained and rinsed well 9 cup chicken broth, less/reduced sodium
1. Prepare all the vegetables.
2. Turn Instant pot to sauté. When hot, add olive oil, then carrots, celery and onions. Saluté,stirring occasionally for ~ 5 min.
3. Add garlic and sauce additional minute. Turn off Sauté.
4. Add rest of ingredients, squashing tomatoes with fingers.
5. Add seasonings, stir well.
6. Close Instant pot and set to Seal. Cook on Manual for 8 min.
7. Natural Release for 15 min., then Quick Release.
8. Open lid, stir to mix and check seasoning. Add what is needed for your taste.
Serving Size: makes 8 2-cup servings
2. Turn Instant pot to sauté. When hot, add olive oil, then carrots, celery and onions. Saluté,stirring occasionally for ~ 5 min.
3. Add garlic and sauce additional minute. Turn off Sauté.
4. Add rest of ingredients, squashing tomatoes with fingers.
5. Add seasonings, stir well.
6. Close Instant pot and set to Seal. Cook on Manual for 8 min.
7. Natural Release for 15 min., then Quick Release.
8. Open lid, stir to mix and check seasoning. Add what is needed for your taste.
Serving Size: makes 8 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 192.1
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 844.3 mg
- Total Carbs: 104.7 g
- Dietary Fiber: 8.0 g
- Protein: 10.3 g
Member Reviews
-
BILLTHOMSON
A keeper, very delicious - 2/29/20
Reply from KPHICKEY (2/29/20)
Thanks! I like this recipe because I can easily add leftover veggies or clean out the veggie drawer before market day. :D