Instant Pot Tomato Vegetable Soup

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Instant Pot Tomato Vegetable Soup calories by ingredient

Introduction

Easy recipe. Good soup for a blustery day! Easy recipe. Good soup for a blustery day!

Minutes to Prepare: 15

Minutes to Cook: 60

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,minced

1 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

Tips

You can change up vegetables, beans and pasta for those you prefer, but it will change nutrition values. I try to use No-Salt sauces, Reduced Sodium broths/stocks and beans when available, so I can control the amount of salt. Feel free to use frozen vegetables; I use frozen corn and cut green beans.

Directions

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