Easy Instant Pot Vegetable Soup
This almost no-prep soup is perfect for a light meal and easily customizable
- 3 cups vegetable broth
- 15.5 ounce can diced tomatoes
- 15.5 ounce can of beans rinsed and drained
- 1 pound frozen mixed vegetables
- 2 cloves minced garlic
- 1 cup diced potato
- 1/2 teaspoon basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoons oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon hot pepper sauce Tabasco, Frank's or your favorite
- salt to taste
Add the 3 cups of vegetable broth and all ingredients through the black pepper into your Instant Pot. Use the manual setting and set it to 12 minutes and let the pressure release naturally until the pressure indicator drops or for at least 10 minutes. If the soup seems too thick, add more broth. Taste for seasoning and add more salt, hot sauce, or herbs, if needed.
I didn't do a recipe calculation on this because it depends on which beans and vegetable mix you use. But my calculation using red beans and a frozen soup vegetable blend came to 200.2 calories per serving.
Many brands of frozen mixed vegetable bags have shrunken down to 12 ounces. I take this opportunity to use up any bag ends I have hanging out in the freezer. Or, you could use some fresh veggies to make up the difference.