Instant Pot Vegan Vegetable Soup
Vegetable Soup is the perfect answer to "what can I make that's easy, healthy and quick." Perfect for a snowy day.
Equipment
- Instant Pot
Ingredients
- 1 cup chopped green peppers one chopped large pepper should be sufficient
- 1 cup chopped sweet red pepper one chopped large pepper should be sufficient
- 1 cup chopped sweet yellow pepper one chopped large pepper should be sufficient
- 1 cup chopped sweet orange pepper one chopped large pepper should be sufficient
- 1 cup chopped onions (optional)
- 1 cup chopped celery
- 1 14 oz bag of Butter beans (frozen) or 2 14 cans of butter beans
- 1 14oz bag of frozen turnip greens
- 1 cup chopped carrots make sure to peel and chop carrots
- 1 8oz can of tomato sauce
- 1 tbsp onion powder (to taste)
- 1 tbsp garlic powder (to taste)
- 1 tbsp black pepper (to taste)
- 1 tbsp Italian seasoning (to taste)
- 1 tbsp Better than Boullion seasoned roasted garlic
- 4 cups vegetable broth (or water)
- 1/4 cup coconut oil
Instructions
- Prepare all chopped vegetables in advance (Chop onions, peppers and celery, and carrots) Turn instant pot on to sauté function and add coconut oil.
- Once the coconut oil melts, add chopped peppers, celery and onions and sauté until soft (should take no more than 3 min). Season the celery, onion and green peppers with onion powder/garlic powder/black pepper/Italian seasoning to taste. While sautéing be sure to scrape up the bottom of the pan(that’s the flavor)!!!!
- Add small can of tomato sauce. Add 2 cans of fire roasted diced tomatoes Add butter beans. Add carrots
- Add frozen turnips. Stir all the ingredients together
- Add the better than bouillon spoonful. Stir the contents.
- Add entire box of vegetable broth or 4 cups of water
- Turn instant pot off saute function.
- Stir all together then close the seal. Set to manual 25 min on the instant pot Allow to natural release.Stir and enjoy hot!
Notes
Servings: 6