Are you looking for a delicious vegetable soup that is super simple to make? Then this is the one for you!
Loaded with fresh vegetables, creamy beans, and tender pasta all in a rich and savory broth. The best thing is you can add the vegetables you like and leave out the ones you don’t! As a side note, I’ve made this with ground turkey and ground sausage. It’s incredibly yummy with or without the meat! This is on my menu often and is one of my favorite Instapot recipes.
Ingredients:
1 Head of cabbage (Diced)
1 Small sweet onion (Diced)
1 Cup Mushrooms (Sliced, I used baby bellas)
1 Cup Carrots (Diced)
1 Cup Celery (Diced)
1 Cup Macaroni pasta
1 12 Oz Can of kidney beans (I used dark)
1 12 Oz Can of White Beans (I used navy beans)
1 14 Oz Can of Petite Diced Tomatoes (Do not drain)
4 Cups Vegetable Broth
Salt and Pepper to taste
Add everything to your 8qt Instapot, give it all a stir, and lock your lid. Make sure the lever is pointing towards “sealing” and pressure cook for 2 minutes. That’s it! Though it does take only 2 minutes to cook, it will take about 15-20 minutes to come to pressure.
