Entrees

Quick and Easy Veggie Soup

Quick and Easy Veggie Soup is a fan favorite in my household. This soup makes for a quick, simple and nutritious meal. Made in the Instant Pot, this veggie soup will be ready to eat in less than 30 minutes.

Your new favorite veggie soup recipe

Veggie soup is a great meal to prep for the week, especially during the winter season. Having a big bowl of hearty vegetable soup is not only nutritious, but it’s delicious and so satisfying.

I used an instant pot for this recipe, but if you don’t have one- no problem. You can make it in a crock-pot or even stove top. However, the dish will be the same, but the time will vary!

Ingredients in Instant Pot Veggie Soup

If you’ve ever made a soup, you know that it’s a type of recipe where more is better. The more variety in the ingredients, the more flavor! In this veggie soup recipe we’ll be using a number of flavorings like veggies, loads of spices, tomato paste, and low-sodium vegetable broth.

  • onion
  • garlic
  • tomato paste
  • cauliflower
  • brocolli
  • carrots
  • celery
  • bell peper
  • zuchinni
  • kidney beans
  • garbonzo beans
  • died tomatoes
  • vegetable broth
  • seasoning

Tools needed for this recipe

You will only need a handful of kitchen tools to make this recipe. For starters, an Instant Pot. If you don’t have an Instant Pot, you can still make this recipe in a large saucepan. Don’t forget your measuring cups – you’ll definitely need those as well.

  • instant pot
  • cutting bored
  • knives
  • measuring cups

Quick and Easy Veggie Soup

Quick and Easy Veggie Soup is a fan favorite in my household. This soup makes for a quick, simple and nutritious meal. Made in the Instant Pot, this veggie soup will be ready to eat in less than 30 minutes.
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
20 minutes
Author - Hannah

Ingredients

  • 1 Tbsp avocado oil
  • 1 medium red or white onion, diced
  • 5 cloves of garlic, minced. Or 1.5 tbsp minced garlic.
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 4.6 oz of tomato paste
  • 1 cup cauliflower
  • 1 cup of broccoli
  • 5 large carrots, sliced
  • 2 red bell peppers, diced
  • 2 small-medium zucchini, chopped
  • 1 (150z) can of red kidney beans
  • 1 (150z) can of garbanzo beans
  • 1 (18oz) can of diced tomatoes
  • 2 qts of low-sodium vegetable broth
  • 1 tsp paprika
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder

SCALE:

1X

YIELDS:

6 servings

Directions

  1. Set Instant Pot to “Saute” mode and add in avocado oil, diced onion and garlic. Allow to simmer for 5-7 minutes, stirring occasionally.
  2. Season with salt and pepper then add in remainder of ingredients.
  3. Stir soup well then cover with lid. Set venting to sealed, and set machine to cook at high pressure for 20 minutes. When finished, carefully release steam to vent.
  4. Open lid, stir well and serve warm.
  5. Store in airtight containers in the fridge for up to 5 days.

Notes

Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
 

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