Easy Instant Pot Vegetable Soup

Hooray, it's officially soup season! It's the perfect time to share with you this Easy Instant Pot Vegetable Soup.

But, I have to warn you, I'm going to have a bit of a split personality about food for a bit. Where we are right now is decidedly NOT fall-like. We've been seeing 100ºF+ for the last couple of weeks. No bueno! And definitely not soup weather.

Thankfully, we enjoyed a little bit of cooler weather in Colorado before we left. We got our soup and stew fix in before we started sweating our asses off.

This vegetable soup comes together so easily and is made of pantry items, frozen, and long-storing veggies. That makes it perfect for the RV or if your schedule can be chaotic. The ingredients for this soup will hang out for a few weeks until you are ready to make it.

Now, I'm always saying my recipes are for an Instant Pot but that's only because that is the electric pressure cooker that I have. It should work in any electric pressure cooker. If you have a different brand you probably know what adjustments, if any, you might need to make. 

The amount of calories in this Easy Instant Pot Vegetable Soup will depend on which beans or vegetables you choose to use. But regardless it will still be pretty low in calories. The veggies and beans I used ended up being about 200 calories per serving. And it's pretty filling! It's delicious with a little sprinkle of vegan parmesan on top.

To be honest, I could eat soup almost any time (well, maybe when it's below 90ºF) but Kevin doesn't like it when the weather is hot. Do you eat soups year round or only during cooler weather?