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Vegetable Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Vegetable Soup Recipe for Your Pressure Cooker

This hearty pressure cooker vegetable soup is loaded with wholesome vegetables like carrots, sweet potato, green beans, and kale simmered in a seasoned tomato vegetable broth. Ready in just 40 minutes, it's a perfect healthy weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 180 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 teaspoon sea salt more to taste
  • Freshly ground black pepper
  • 1 medium carrot diced
  • 1 small sweet potato diced
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 4 cloves garlic chopped
  • 2 teaspoons dried oregano or 2 tablespoons fresh thyme/rosemary
  • ¼ teaspoon red pepper flakes plus more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini diced
  • 1 15-ounce can chickpeas drained and rinsed
  • 2 tablespoons white wine vinegar
  • 1½ cups chopped kale

Instructions
 

Instructions

  • Heat the olive oil in your pressure cooker pot over medium until shimmering.
  • Add the onion, sea salt, and pepper. Cook for about 8 minutes until soft and sweet.
  • Add carrot and sweet potato and cook 2 more minutes, stirring to coat.
  • Pour in tomatoes, garlic, oregano, red pepper flakes, broth, and bay leaves. Stir well.
  • Secure lid and cook under high pressure for 8 minutes.
  • Let sit for 10 minutes natural release, then carefully open lid.
  • Add cherry tomatoes, green beans, zucchini, and chickpeas. Pressure cook 5 more minutes.
  • Perform quick release, open lid, stir in kale and vinegar.
  • Let soup sit off heat 5 minutes for kale to wilt.
  • Season to taste and serve warm.

Notes

You can substitute other vegetables such as mushrooms, bell peppers or chard. Leftovers store well in the fridge for up to 3 days or freeze up to 3 months.