WFPB Creamy Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cup diced Potato, raw 2 cup, chopped Carrots, raw 1 large Onions, raw diced1 stalk, large (11"-12" long) Celery, raw chopped2 cup, diced Zucchini 4 cup Vegetable Broth --------1 cup kernels Yellow Sweet Corn, Frozen 2 tsp Garlic powder 1 tsp Sage, ground 1 tsp Thyme, ground .5 tsp Salt --------1 cup Beans, white 2 TBS Cornstarch1/2 to whole can of Creamed Corn -------1 cup frozen Peas-defrosted
Add all chopped fresh vegetables into instant pot with the broth. Cook on high pressure for 5 minutes. (Alternately put in slow cooker and cook for 4 hours). Release pressure and add spices, and frozen corn. Cook on slow cooker setting for another 2 to 3 hours. Puree beans, cornstarch and 1 cup of water til smooth. Add to soup, and then add creamed corn. Bring back to a boil to thicken, than just before serving add the defrosted peas.
(We don't like overcooked peas, so that is why they are just tossed in at the end to heat up.)
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
(We don't like overcooked peas, so that is why they are just tossed in at the end to heat up.)
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 736.7 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 6.8 g
- Protein: 6.3 g