Rating: 5 stars
2 Ratings
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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.

Source: EatingWell.com, October 2018


Read the full recipe after the video.

Recipe Summary

20 mins
30 mins


Ingredient Checklist


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.

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

Nutrition Facts

2 cups
193 calories; protein 7.3g; carbohydrates 26g; dietary fiber 8.4g; sugars 8.8g; fat 6.6g; saturated fat 0.9g; vitamin a iu 7434.8IU; vitamin c 51.2mg; folate 102.5mcg; calcium 102.6mg; iron 4mg; magnesium 72.6mg; potassium 800.4mg; sodium 439.5mg; thiamin 0.5mg.

3 vegetable, 1 fat, 1/2 lean protein, 1/2 starch