This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor.

Carolyn Casner
Source: EatingWell.com, October 2018

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Recipe Summary

active:
20 mins
total:
30 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 2 tablespoons oil in a multicooker. Heat on sauté mode until hot. Add onion, bell pepper and garlic; cook, stirring often, until starting to soften, 2 to 3 minutes. Add cabbage, cauliflower, carrots and green beans and continue cooking, stirring often, until starting to soften, 4 to 6 minutes more. Add broth, tomatoes, bay leaf and salt. Turn off heat. Close and lock the lid. Cook at high pressure for 5 minutes.

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  • Release the pressure. Remove bay leaf, then stir in spinach, beans and basil. Serve with a drizzle of oil, if desired.

Nutrition Facts

193 calories; protein 7.3g 15% DV; carbohydrates 26g 8% DV; dietary fiber 8.4g 34% DV; sugars 8.8g; fat 6.6g 10% DV; saturated fat 0.9g 4% DV; vitamin a iu 7434.8IU 149% DV; vitamin c 51.2mg 85% DV; folate 102.5mcg 26% DV; calcium 102.6mg 10% DV; iron 4mg 22% DV; magnesium 72.6mg 26% DV; potassium 800.4mg 22% DV; sodium 439.5mg 18% DV; thiamin 0.5mg 50% DV.