Rating: 3 stars
1 Ratings
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Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.

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  • Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Remove the lid and stir in dill and parsley. Serve hot.

Nutrition Facts

176 calories; protein 4.2g; carbohydrates 25g; fat 7.1g; sodium 961.6mg. Full Nutrition
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