Instant pot vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup, chopped Onions, raw 6 clove Garlic 2 cup Del Monte Diced Tomatoes, No Salt Added 1.5 cup, sliced Zucchini 1 large Summer Squash 3 serving Fresh Coleslaw Mix (Cabbage/Carrot mix) (85g) 3.75 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies) 2 serving 1 Med. Green Bell Pepper 48 oz Kirkland Chicken Stock 2 tbsp Olive Oil 1 tbsp Garlic powder 1 tbsp Onion powder 3 stalk, large (11"-12" long) Celery, raw
Set instant pot to sauté.
Add oil.
Add onions and garlic and cook 2 minutes.
Add celery and bell peppers and cook 2-3 minutes
Add chicken broth and seasonings and bring to boil.
Add rest of vegetables and bring back to boil.
Set to manual for 3 minutes and do a natural release when done.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOINMYJOURNEY.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOINMYJOURNEY.
Nutritional Info Amount Per Serving
- Calories: 90.2
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 266.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.6 g
- Protein: 3.6 g