Try this Instant Pot Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionInstant Pot Vegetable Soup
Nutrition Facts
Serving Size 1 1/3 cups
Amount Per Serving As Served
Calories 102.2 cal Calories from fat 9
% Daily Value
Total Fat 1.9g 0%
Saturated Fat 0.3g 0%
Cholesterol 0mg 0%
Sodium 593.3mg 0%
Carbohydrate 18.5g 0%
Dietary Fiber 4.6g 0%
Sugars 5.2g
Protein 3.3g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Prep Time
5 mins mins
Cook Time
25 mins
Total Time
30 mins
When you need an easy, light lunch, this Instant Pot Vegetable Soup works perfectly! Stovetop instructions also included. 102 calories and 1 Weight Watchers Freestyle SP
Serves 6
Ingredients
2 tsp olive oil
1 yellow onion, chopped
4 garlic cloves, minced
3/4 tsp dried oregano
3/4 tsp dried thyme
12 oz. Simple Truth Frozen Organic Mixed Vegetables
12 oz. Simple Truth Frozen Organic Green Beans
1 (14 oz.) can petite diced tomatoes
2 3/4 cups vegetable broth
1/2 tsp salt
1/2 tsp ground pepper
1/4 cup chopped flat-leaf parsley
Salt and pepper, to taste
Directions
For Instant Pot:
Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes.
Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.
For The Stovetop:
Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
Add the vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Stir in the parsley. Season to taste with salt and pepper. Serve.
Recipe Notes
Weight Watchers Points: 1 (SmartPoints), 2 (Points+), 1 (Old Points)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (789g) | ||
Recipe Makes: 1 | ||
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Calories: 123 | ||
Calories from Fat: 24 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1602.3mg | 55 % | |
Potassium 319.6mg | 8 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 21.2g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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