When you were a kid did you ever get vegetable soup from a can?
I did and I loved it - even though I would likely not eat any of those same vegetables had they been severed to me separately on a plate. That bowl of soup was delicious and comforting.
This tomato vegetable soup recipe is a simple, comforting and tasty way to eat more veggies. When it is made in the Instant Pot it is ready in about 30 minutes.
I made it for dinner last Friday and we both were super impressed. I was also impressed that I was able to use tomatoes, beans and corn from the garden plot.
The only change I made to the recipe was to add alphabet noodles because who doesn'; need to spell words while they eat their soup? Once the Instant Pot had released the steam I dumped in 1/3 cup alphabet noodles and let is sit for 10 minutes.
Perfect.
Tomato Vegetable Soup
1/2 Tablespoon oil
1/2 yellow onion, diced
stalks celery, diced
1 cup carrots, diced
1.5 cups frozen corn
1 cup green beans (frozen or fresh)
1 can diced tomatoes (14.5 ounce)
1/2 can tomato sauce (14.5 ounce)
2 cups diced potatoes
4 cups chicken broth
salt and pepper, to taste
Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.
Add the broth, plus all remaining ingredients to the Instant Pot.
Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.
Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.
This is where I added in the alphabet noodles.
Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)
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