Family Favorite Veggie and Bean Soup from Lynne Ireland

 

Instant Pot 'Weight Loss' Vegetable Soup

1 tablespoons olive oil

5 garlic cloves minced

1 medium yellow onion chopped

5 white mushrooms washed, sliced

2 cups cauliflower florets

2 carrots peeled and chopped

2 celery stalks chopped

1.5 cups chopped zucchini

3 cups chopped cabbage

1 15 oz. can red kidney beans drained and rinsed

1 15 oz. can diced tomatoes

4 cups low sodium vegetable or chicken stock

1 bay leaf

1 teaspoon Italian seasoning

1/2 teaspoon ground paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon lemon juice or apple cider vinegar

1/4 teaspoon cayenne pepper

1/2 teaspoon turmeric

Chop onion, carrots and celery, Mince garlic. Slice mushrooms. Set aside.

Press "saute" button on your Instant Pot. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.

Add garlic and onion to Instant Pot. Saute, stirring often, until the onion softens. Add mushrooms and saute for 2 minutes, until they are fragrant.

Press "off/stop" button.

Add remaining ingredients to Instant Pot.

Place lid on the pressure cooker and make sure the valve is set to "sealing".

Press "soup" setting and timer to 12 minutes.

The pressure cooker will beep and start cooking. It may take about 12 minutes for it to come to pressure and then start the timer.

When done, the Instant Pot will beep. Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting."

Carefully remove the lid, away from your face, and set aside.

Stir the soup. Let cool slightly before serving.

Season with more salt and pepper to taste.