Sweet Peas and Saffron · by Annie★ 5.0 (1)
Instant Pot Vegetable Soup
NUTRITION · PER SERVING63M COOK
CAL 6%·PRO 12%
CARBS 19G64% OF CAL
5G FIBER0G ADDED7G INTRINSIC7G OTHER7G TOTAL SUGAR
FAT 3G21% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy vegetable soup with zucchini, cauliflower, carrots, tomatoes, and kidney beans cooked in an Instant Pot. Cozy and nutritious, good for meal prep.
mainamericansoupbeans🥘 pressure cookerdairy freediabeticgluten freeveganvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 onion (diced)
- 4 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 3 ribs celery (sliced)
- 1 1/2 cups cauliflower florets (cut into 1 inch or smaller pieces; see note 1)
- 1 1/2 cups zucchini (cut into 1 inch or smaller pieces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
- 15 oz can of diced tomatoes (including juices; see note 2)
- 6 cups vegetable stock
- 15 oz can of kidney beans (drained and rinsed; see note 3)
- 1/3 cup nutritional yeast (optional; see note 4)
At a glance
PER SERVING · TIME 63M
CAL 6%·PRO 12%
CARBS 19G64% OF CAL
5G FIBER0G ADDED7G INTRINSIC7G OTHER7G TOTAL SUGAR
FAT 3G21% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 13m
- Sodium
- 979mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 75mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 979MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.