Dump and Go Instant Pot Vegetable Soup

One of the great things about eating Whole-food Plant-based is the wide varieties of soups you can make. Soups are a great way to start out any meal or can be used as a meal in themselves.

This is an easy dump and go recipe. You can make it in your Instant Pot or in your slow cooker.

The only chopping you have to do is the potatoes, celery, and garlic. The rest of the ingredients are ready to just dump in.

Chop two large potatoes into bite-size pieces. Chop two celery stalks into small pieces. Mince or chop two cloves of garlic.

Dump one 28 ounce can of crushed tomatoes of your choice (no salt added please) into the pot. Add 4 cups vegetable broth. I like to make my vegetable broth with Better Than Bouillon reduced-sodium vegetable base. Add one 12 ounce bag of frozen mixed vegetables, the potatoes, celery, garlic, ½ teaspoon pepper, and 2 teaspoons Italian Seasoning (I use Badia Herbes de Provence—actually a French blend) to the pot.

Give everything a stir. Set the Instant Pot on manual for 6 minutes. In a slow cooker you’ll probably want to cook it for about 4 hours on high—until the potatoes are tender.

If using an Instant Pot let it do a natural pressure release.

RECIPE

1 28 ounce can crushed tomatoes

4 cups vegetable broth (I use Better Than Bouillon reduced-sodium)

1 12 ounce bag frozen mixed vegetables

2 potatoes, peeled and chopped in bite-size pieces

2 stalks celery, chopped

2 cloves garlic, minced or chopped

½ tsp freshly-ground black pepper

2 tsp Italian Seasoning or Badia Herbes de Provence

1 cup chopped cabbage (optional)

Combine all ingredients in Instant Pot. Stir them around. Set Instant Pot for 6 minutes manual high pressure then let it do a natural release.

If you want to use a slow cooker, cook on high for about 4 hours. Slow cookers vary as to how long they will take to cook the potatoes to the point where they are tender.