Vegetable Soup

By: Sara Borgstede

Vegetable Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
10 servings, 15-30 min, bay leaves, black pepper, cabbage, celery stalks, contributed, cook 4 min, dried basil, dried oregano, fire roasted tomatoes, green bell pepper, large carrots, medium, medium onion, minced garlic, modern, olive oil, prep 20 min, pressure cook, red pepper flakes, salt, Sara Borgstede, sauté, soup, vegetable broth

prep icon Prep Time
20 min
cook icon Cook Time
4 min

serving icon Servings
10 Servings
Ingredients
  • 2 tsp olive oil
  • 1 medium onion
  • 3 large carrots
  • 3 celery stalks
  • 2 tbsp minced Garlic
  • 1 cup green bell pepper
  • 1 cabbage
  • 14 oz Fire Roasted Tomatoes
  • 8 cup vegetable broth
  • 3 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Instructions
  • Cut all vegetables and set aside.
  • Set on SAUTE mode and pour in the olive oil.
  • Add in the diced onion, carrots, and celery and mix until combined.
  • Saute for a few minutes or until the vegetables become soft, about 5 minutes.
  • Stir in the minced garlic.
  • Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
  • Lock the lid in place and close the stem vent.
  • Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
  • Allow the IP to natural release for 5 minutes once timer goes off.
  • Remove lid and stir to combine.
  • Enjoy!
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