Instant Pot Vegetable Soup Recipe
Recipe By EatingWell
This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the instant pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little parmesan cheese or pesto to add even more flavor.
4.6
28 Rating -
Rate
35minstotal
35m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot Vegetable Soup Recipe
- 0.40 tablespoon Extra virgin olive oil, plus more for garnish
- 1/10 cup Chopped Onion
- 1/10 cup Chopped Green Bell Pepper
- 0.40 Cloves Garlic, Minced
- 0.30 cup Chopped green cabbage
- 0.30 cup Small cauliflower florets
- 1/5 cup Chopped carrots
- 1/5 inch 1/2 cup green beans, cut into
- 0.80 cup Low Sodium Vegetable Broth
- 1/5 can No salt added diced tomatoes
- 1/5 Bay leaf
- 1/10 teaspoon Salt
- 0.80 cup Chopped Fresh Spinach
- 1/5 can Cannellini beans, rinsed
Nutrition
value
value
282
calories per serving
12 g Fat32 g Protein8 g Carbs9 g FiberOther
Current Totals
- Fat12g
- Protein32g
- Carbs8g
- Fiber9g
MacroNutrients
- Carbs8g
- Protein32g
- Fiber9g
Fats
- Fat12g
Vitamins & Minerals
- Calcium228mg
- Iron6mg
- Vitamin A4154mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9250mcg
- Vitamin B120mcg
- Vitamin C101mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium179mg
- Manganese3mg
- Phosphorus259mg
- Selenium28mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell