ads/wkwkland.txt

Healthy Vegetable Soup Recipe Instant Pot

Ingredients

1 tablespoon olive oil
1 onion, diced
2-3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
4 cups vegetable broth
1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups fresh or frozen green beans
2 cups fresh or frozen corn
2 cups fresh or frozen peas
1/4 cup chopped fresh parsley (optional)

Instructions

1. Set the Instant Pot to the sauté setting and heat the olive oil. Add the onion and garlic and cook for 2-3 minutes, stirring occasionally. Add the carrots and celery and cook for an additional 3-4 minutes, stirring occasionally. Add the salt, black pepper, oregano, thyme, paprika, and red pepper flakes and stir to combine.

2. Add the vegetable broth, diced tomatoes, cannellini beans, green beans, corn, and peas and stir to combine. Secure the lid and set the pressure release valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 5 minutes.

3. When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully move the pressure release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid and stir the soup. Taste and adjust seasonings as desired.

4. Serve the soup hot, topped with fresh parsley if desired.

ads/wkwkland.txt