10 servings15-30 minAmerican

Vegetable Soup

By Sara Borgstede

10 Servings

15-30 min

Medium

Recipe Details

Difficulty: Medium

Prep Time: 20 min

Cook Time: 4 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 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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About the chef

Sara Borgstede

Sara Borgstede, the founder of The Holy Mess, achieved an incredible 100-pound weight loss, and now shares her journey to inspire others. After struggling with her weight for years, she found success through a combination of structured eating plans, regular exercise, and mindset shifts. Sara's journey emphasizes the importance of sustainable habits and self-care. As a certified coach, she now helps others reach their health goals through her blog, weight loss programs, and motivational content, encouraging healthy living and body positivity.

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