The Recipe Rebel · by Ashley Fehr★ 5.0 (199)
Instant Pot Vegetable Soup
NUTRITION · PER SERVING42M COOK
CAL 5%·PRO 10%
CARBS 18G75% OF CAL
4G FIBER5G SUGAR10G OTHER
FAT 1G8% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetable soup packed with carrots, potatoes, celery, green beans, and spinach in a tomato-based broth. Healthy and flavorful. A satisfying vegetarian meal.
mainamericansoup🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 1 teaspoon canola oil
- 1 medium onion (finely diced)
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 6 cups low sodium chicken or vegetable broth
- 1 lb potatoes (chopped (about 3-4 medium))
- 3 large carrots (peeled and chopped)
- 2 ribs celery (sliced)
- 1 1/2 cups fired roasted diced tomatoes ((or other flavor -- 398ml/13oz))
- 1 cup fresh green beans (cut in thirds)
- ½ cup canned, frozen or fresh corn
- 1 bay leaf
- 1 cup finely chopped spinach
At a glance
PER SERVING · TIME 42M
CAL 5%·PRO 10%
CARBS 18G75% OF CAL
4G FIBER5G SUGAR10G OTHER
FAT 1G8% OF CAL
0G SAT1G 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
- 15m
- Cook
- 2m
- Sodium
- 1117mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 613mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.