Happy New Year friends! I hope you and your family had the best holiday season. I have enjoyed some much needed time off, but I am excited for 2023 and to bring y’all some new content! I thought I’d kick off the year with a healthy new recipe. Lots of people start the month of January with a goal in mind. It could be to eat more veggies or cook more at home. This recipe is perfect for those kinds of goals. It’s a quick and easy vegetable soup.
Photo and recipe credits to: The Recipe Rebel
I made this yesterday and will have it for lunch all week. So it’s great for meal prep and would freeze well too. But it would also make a yummy dinner on a cold night with some bread on the side. It’s super healthy and full of veggies. Next time I’m going to add zucchini. The recipe says to pressure cook in the Instant Pot for 2 minutes, but I did 8 to make everything a little more tender. I hope you try it!!
xo, Jaime
| Prep Time | 15 minutes |
| Cook Time | 2 minutes |
| Servings |
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- 1 teaspoon canola oil
- 1 medium Onion finely diced
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 6 cups low sodium chicken or vegetable broth
- 1 lb potatoes chopped
- 3 large Carrots peeled and chopped
- 2 ribs celery sliced
- 1 1/2 cups fire roasted diced tomatoes
- 1 cup fresh green beans cut in thirds
- 1/2 cup canned, frozen, or fresh corn
- 1 bay leaf
- 1 cup spinach finely chopped
Ingredients
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- Heat oil in Instant Pot on sauté mode. Add onion, cook and stir until softened.
- Turn the Instant Pot off and add the tomato paste, garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
- Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
- Add potatoes, carrots, celery, tomatoes, green beans, corn, bay leaf and stir.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
- Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
- Stir in the spinach, adjust seasonings to taste (add 1 teaspoon sugar to balance tomato paste if needed) and serve.
Photo and recipe credits to: The Recipe Rebel
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