The best and easiest Vegetable Soup - Instant Pot version
This tasty, easy and healthy vegetable soup is done in 30 minutes using an instant pot. This recipe can also be made in a slow cooker or on the stove. Clean out your veggies and do meal prep at the same time with this nutrient dense soup that can be eaten for lunches or dinners.
I love fall soups! I eat them all year round. This easy soup is packed with nutrients and a variety of vegetables so you will help your gut health, feel satisfied, but also have leftovers for more lunches and dinners.
This soup can be different every time you make it depending on what is in season and what vegetables you have at home. It’s a great way to have fresh vegetables in your eating plan all the time….and it’s EASY. The hardest part is the chopping.
You pick your vegetables or you can use the ones I list below. Make it your own based on what you like.
Ingredients:
For step 1:
2 tablespoons extra virgin olive oil
½ medium yellow onion
3 cloves garlic
For step 2:
Use all your favorite seasonal vegetables:
1 peeled and cubed sweet potato (or 1 cup cubed butternut squash)
1 baking potato cubed (optional to leave the skin on)
2-3 carrots, peeled and chopped
1 cup mushrooms of choice ( I use Portobello)
1 cup fresh spinach or greens
1 - 14.5 oz can of non-GMO beans of choice ( I used cannellini)
1 - 14.5 oz can of diced tomatoes or 2 medium tomatoes, chopped
1 - 14.5 oz can of green beans or fresh if possible
4 cups or a 32 oz carton of Organic vegetable broth
2 cups of water or 2 more cups of vegetable broth
½ tsp dried or fresh thyme
½ tsp dried or fresh sage
½ tsp curry
½ tsp red pepper flakes (optional)
½ tsp ground pepper
1 tsp salt (add more after cooking if necessary)
1 tablespoon Bragg’s Aminos or organic soy sauce
Dash of hot sauce
3 bay leaves
Directions:
Use the sauté option on your InstantPot to sauté the onion and garlic until the onions are translucent and the garlic is light brown. If you are short on time, you can actually just throw the garlic and onion in with all the other ingredients. I just like the sautéed taste.
Hit cancel when the onion and garlic are sautéed.
Add in all the other ingredients and seasonings.
On the pressure cook option, set the time for 15 minutes. Do not open the InstantPot when the time is up. Let the steam release on it’s own for 15-20 minutes. I also use the “Keep Warm” feature and leave the soup in the InstantPot until dinner and everyone can have it when they are ready.
Carefully, open the pot, remove the bay leaves, serve and enjoy!
This soup goes well with a nice salad or Mary’s crackers (healthy crackers made from nuts and seeds). It’s so hearty, you can enjoy it at lunch or dinner.
As with all my recipes, please make this your own. Use only the vegetables you love and add any I missed. If possible, please use organic and non-GMO products.
Can’t find Mary’s Crackers in your local grocery store?
Extra note:
You can use the slow cooker and still sauté the onion and garlic with olive oil in a skillet first then add to the slow cooker. Plan for about 4-6 hours on low in the slow cooker.
You can also use a deep skillet or pan to cook it on the stovetop.
Enjoy!
Kim
