INSTANT POT VEGETABLE SOUP – VEGAN
Instant Pot Vegetable Soup is a simple and classic recipe packed with good for you ingredients. Kitchen staples like potatoes, carrots, onion, celery, and tomatoes make up the hearty veggie base.
However, feel free to swap out any of the veggies for ones you may need to use up in your fridge. And, don’t be afraid to play around with the recipe by adding rice, beans or even pasta (see the notes below the recipe for amounts). They’ll add an extra dimension to this classic soup!
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.whereyougetyourprotein.com
However, feel free to swap out any of the veggies for ones you may need to use up in your fridge. And, don’t be afraid to play around with the recipe by adding rice, beans or even pasta (see the notes below the recipe for amounts). They’ll add an extra dimension to this classic soup!
INGREDIENTS
- 3 cups vegetable broth
- 1 and 1/2 cups water
- 4 garlic cloves minced, or 1 and 1/2 teaspoons garlic powder
- 1 medium onion, I use sweet vidalia
- 5 yukon gold potatoes or about 2lbs potatoes of choice
- 4 celery ribs
- 4 medium carrots
- 1 (15oz) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1/2 onion powder
- Handful of fresh parsley, chopped
- 2 bay leaves
- salt to taste I use about 1 and 1/2 teaspoon
- pepper to taste
INSTRUCTIONS
- For the Instant Pot
- Roughly chop the veggies into big chunks.
- Add everything to the Instant-Pot . Make sure the liquid is covering the veggies. If you added extra veggies you may need to increase the broth.
- Press the manual feature and set the IP to 10 minutes at high pressure.
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for full instruction please see : www.whereyougetyourprotein.com
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