Instant Pot Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegetable soup loaded with carrots, green beans, corn, and tomatoes in a savory broth. This pantry-friendly dish comes together quickly in the Instant Pot for an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 3 cloves garlic, (minced)
- 14 ounces canned diced tomatoes
- 12 ounces frozen peas and carrots
- 12 ounces frozen green beans
- 12 ounces frozen corn
- 3 ½ cups beef broth, (see note)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon cracked pepper
- ½ teaspoon salt
- ¼ cup fresh chopped parsley
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 885mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 885MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.