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Instant Pot Vegetable Soup
Course
lunch
Cuisine
American
Keyword
vagetables, Vegetable Soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
68
kcal
Author
Corrie
Ingredients
2
medium yellow onions
chopped
10
white mushrooms
washed,chopped
2
tablespoon
olive oil
10
garlic cloves
minced
3
cups
cauliflower florets
3
carrots
peeled and chopped
3
stalks
celery
chopped
3
cups
zucchini
chopped
2
teaspoon
Italian seasoning
1
teaspoon
ground paprika
1
teaspoon
black pepper
1
teaspoon
salt
2
tablespoon
lemon juice
4
cups
cabbage
choped
2
cans
red kidney beans
drained and rinsed
2
cans
diced tomatoes
6
cups
low sodium vegetable or chicken stock
2
bay leaves
½
teaspoon
cayenne pepper
1
teaspoon
turmeric
Instructions
Add oil, onion, garlic and sauté for 2 minutes in the instant pot.
Add mushrooms and sauté for 2 minutes.
Add remaining ingredients to Instant Pot.
Close the lid and press “SOUP” and timer to 16 minutes.
Select “cancel” and release the pressure quickly.
Remove the lid and transfer into serving bowl.
Serve hot.
Nutrition
Calories:
68
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
235
mg
|
Potassium:
481
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2882
IU
|
Vitamin C:
36
mg
|
Calcium:
62
mg
|
Iron:
1
mg