Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

0 Reviews
From: EatingWell.com, October 2018

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.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1½ cups chopped green cabbage
  • 1½ cups small cauliflower florets
  • 1 cup chopped carrots
  • ½ cup green beans, cut into 1-inch pieces
  • 4 cups low-sodium vegetable broth
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • 1 bay leaf
  • ½ teaspoon salt
  • 4 cups chopped fresh spinach
  • 1 (15 ounce) can cannellini beans, rinsed
  • ¼ cup chopped fresh basil

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Release the pressure. Remove bay leaf, then stir in the beans, spinach and basil. Serve with a drizzle of oil, if desired.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 192 calories; 7 g fat(1 g sat); 8 g fiber; 26 g carbohydrates; 7 g protein; 102 mcg folate; 0 cholesterol; 9 g sugars; 0 g added sugars; 7,435 IU vitamin A; 51 mg vitamin C; 103 mg calcium; 4 mg iron; 439 mg sodium; 800 mg potassium
  • Nutrition Bonus: Vitamin A (149% daily value), Vitamin C (85% dv), Folate (26% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 1 fat, ½ lean protein, ½ starch

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