You can make a nutritious and delicious soup in no time using frozen vegetables and canned beans. Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They’re usually flash-frozen at the farm, resulting in more nutrients being preserved; vegetables that are allowed to age before cooking lose some of their nutritional value.
Recipe by Susan Voisin on January 27, 2008
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
5 stars (8 reviews)
Keywords
instant pot soup
Ingredients
5-6 cups vegetable broth (I use Imagine No-Chicken)
1 16- ounce can diced tomatoes
2 16- ounce cans beans (rinsed and drained (I usually use 1 Great Northern and 1 Kidney Bean))
2 1- pound bags of frozen vegetables
4 cloves minced garlic
1 teaspoon basil
1/2 teaspoons oregano
1/2 teaspoon thyme
a shake or two of hot pepper sauce (Tabasco)
black pepper and salt to taste
1/2 cup small pasta OR 2 cups diced potatoes OR 1 cup frozen corn or other starchy vegetable OR 1/2 cup of quick-cooking grain (buckwheat, pearled barley, millet, or quinoa or cooked rice
Categories
Main Course
Soup
Cuisine
American
Vegan
Steps
Put 5 cups of vegetable broth and all remaining ingredients into a large pot. Bring to a boil, reduce heat, and simmer until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth. Taste and adjust seasonings before serving.
This can also be made with 2 pounds of whatever fresh vegetables you have in the house.
Nutitrion
Serving Size: 1 g
Calories: 146 kcal
Carbohydrates: 23 g
Protein: 8.1 g
Sodium: 778 mg
Sugar: 5.8 g
Reviews
Pam on 2017-08-08 (5 stars): Great easy, tasty recipe! Even better the next day 😊
Kate on 2015-09-18 (5 stars): This one is a staple in my life! Tons of nutrition & flavor, and it's EASY! Love it!
crabbylove on 2014-01-31 (5 stars): Wow, I just made this and it's wonderful, especially on a cold, rainy day. I used 4 cups of veg broth and 2 cups of low sodium V8. Also, I only had 1 can of beans so that's all I used, but even with these changes it is great.
Robin on 2014-01-14 (5 stars): I made this on Saturday and have been enjoying it ever since. It was so easy and delicious. I was a little heavy handed with the hot sauce, but that works for me. My veggies were awfully big so I used my immersion blender for a few seconds to kind of puree some it a bit. So it is a mixture of creamy puree and whole veggies. Delicious!!!! Easy and so filling. Thank you!
