A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 4.5 (4)
Tomato Vegetable Soup (Instant Pot or Stovetop)
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 17%
CARBS 37G78% OF CAL
6G FIBER10G SUGAR20G OTHER
FAT 3G13% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, comforting vegetable soup with tomatoes, carrots, corn, and green beans. Made quickly in an Instant Pot or on the stovetop.
mainamericansoup🥘 pressure cookerdairy freegluten free
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 Tablespoon oil (or use cooking spray)
- 1/2 yellow onion, diced
- 2 stalks celery, diced
- 1 cup carrots, diced
- 1.5 cups frozen corn
- 1 cup green beans (frozen or fresh)
- 1 can diced tomatoes (14.5 ounce)
- 1/2 can tomato sauce (14.5 ounce)
- 2 cups diced potatoes ((I like to use baby red or golden potatoes to avoid peeling))
- 4 cups chicken bone broth
- salt and pepper, to taste
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 17%
CARBS 37G78% OF CAL
6G FIBER10G SUGAR20G OTHER
FAT 3G13% OF CAL
0G 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
- 10m
- Cook
- 35m
- Sodium
- 899mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 861mg
- Calcium
- 83mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 899MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.