This Instant Pot vegetable soup is a healthy vegetarian meal that's easy enough for any night of the week. The recipe is versatile and open to many variations. Instead of spinach, add some thawed frozen peas or green beans just before the soup is ready. Or double up on the beans for more protein. Another way to add protein is with cheese—garnish servings with your favorite shredded cheese.
If you happen to be feeling omnivorous, you can add some meat to the soup. Sauté some bacon, ham, ground beef, or sliced sausage along with the onion, or replace the vegetable broth with chicken stock and add some diced cooked chicken with the beans.
If you know you have a busy day ahead, you can do most of the prep work ahead of time. All of the vegetables can be chopped and minced earlier in the day or the day before. Store them in containers in the fridge until you're ready to cook. The soup is also great the next day or frozen for the future.
Vegetable soup is lovely with crusty French bread or serve it with wedges of freshly baked cornbread. If you're watching your carbs, try this keto variation. The texture and flavor are surprisingly similar to the real thing!
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 ribs celery (sliced)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 3 cups cabbage (chopped)
- 3 carrots (sliced into 1/4-inch thick pieces)
- 1 (14.5-ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper (freshly ground)
- 1/4 teaspoon crushed red pepper flakes
- 1 can kidney beans (or great Northern, rinsed and drained)
- 2 cups spinach (chopped)
- 2 tablespoons parsley (chopped)
Gather the ingredients.
Select the Instant Pot sauté function and add the olive oil to the inner pot. When the display reads "hot," add the onion, celery, bell pepper, and garlic.
Sauté the vegetable mixture for 3 minutes, stirring frequently.
Cancel the sauté function and add the cabbage, carrots, tomatoes, tomato paste, vegetable broth, bay leaf, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir and scrape the bottom to loosen any browned bits.
Secure the lid and make sure the valve is in the sealing position. Choose the pressure cook or manual button, high pressure, and set the timer for 5 minutes. When the time is up, let the pressure come down naturally for 15 minutes, and then move the valve to the venting position to release the remaining pressure.
Cancel the keep warm setting and choose the sauté button. Add the beans, spinach, and parsley and continue cooking for 2 to 3 minutes, or until hot.
Garnish the vegetable soup with extra parsley and serve with crusty rolls or cornbread.
- If the recipe makes too much for your family, you'll be happy to know that the soup freezes beautifully. Just let the leftovers cool down and pack it into freezer bags or airtight containers. Defrost the soup in the refrigerator or use your microwave's defrost setting. Reheat it in the Instant Pot or on the stovetop.