Connoisseurus Veg · by Alissa Saenz★ 5.0 (6)
Instant Pot Vegetable Soup
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 15%
CARBS 36G67% OF CAL
8G FIBER18G OTHER10G TOTAL SUGAR
FAT 6G23% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting vegetable soup loaded with potatoes, corn, peas, and carrots in an herbed tomato broth. Naturally vegan and gluten-free, it's warming and full of flavor.
mainamericansoupbeans🥘 pressure cooker🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion, (diced)
- 1 cup diced carrots ((about 3 medium carrots))
- 1 cup diced celery ((about 3 stalks))
- 3 garlic cloves, (minced)
- 4 cups vegetable broth
- 1 medium Russet potato, (scrubbed and cut into 1-inch pieces)
- 1 (14 ounce or 400 gram) can diced tomatoes in sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- 1 cup frozen corn ((thawed))
- 1 cup frozen peas ((thawed))
- 1 cup cooked cannellini beans ((rinsed and drained if using canned))
- 1 teaspoon red wine vinegar
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 15%
CARBS 36G67% OF CAL
8G FIBER18G OTHER10G TOTAL SUGAR
FAT 6G23% OF CAL
1G SAT5G 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
- 25m
- Sodium
- 727mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 494mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.