Instant Pot Vegetable Soup With Cabbage
Servings:6 servings
Instant Pot vegetable soup is perfect when you're craving a light and nourishing meal. Aside from chopping a few veggies, prep couldn't be easier! This soup is vegan and free from top allergens. Stovetop instructions included below.
Ingredients
- 2 teaspoons oil, optional - or use a splash of the vegetable broth
- 2 teaspoons Italian seasoning blend
- 4 large cloves garlic, minced
- 1 large onion, chopped
- 3 ribs celery, chopped
- 2 large carrots, peeled and cut into coins or half moons
- 1 pound red or gold potatoes, cut into 1-inch pieces
- ½ small head cabbage, outer leaves removed, cored and chopped - I like to cut into large bite-size pieces, about 2x2 inches.
- 2 teaspoons shiitake mushroom powder, optional - see Note 1
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper, or more to taste
- 1 (14 oz) can diced fire-roasted tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
Optional additions, to taste:
- ⅓ cup chopped fresh parsley
- 1 tablespoon apple cider vinegar - or a squeeze of lemon juice
- 1 tablespoon soy sauce or tamari - check for allergens
Instructions
- Preheat the Instant Pot using the saute function. Set it for 3 minutes. After 3 minutes it will automatically turn off (or press cancel). Add the oil and give it a few seconds to get hot. Add Italian seasoning and garlic. Stir and let sit 1 minute.
- Add the remaining soup ingredients (not the Additions), and stir very well. Lock on the Instant Pot lid, and set the venting knob to sealing. Select manual or pressure cook, and cook at high pressure for 9 minutes. The Instant Pot will take about 15 minutes to come to pressure, then the 9-minute timer will begin.
- When the timer beeps and the 9 minutes are complete, carefully release the pressure by turning the venting knob to the venting position.
- Once the pin has dropped, carefully remove the lid. Stir in the fresh parsley and apple cider vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired. Serve with salad and cornbread or other hearty bread.
Stovetop instructions:
- Preheat a large soup pot over medium-low heat. Saute the oil, Italian seasoning, and garlic for 1 to 2 minutes. Increase heat to medium and add the onion, celery, and carrots. Cook for 2 to 3 minutes.
- Add the remaining ingredients (not the Additions), and bring to boil. Reduce heat to low, cover, and simmer for 35-40 minutes. Adjust heat as needed to maintain a simmer. The soup is done when the vegetables and potatoes are tender. Stir in the parsley and vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired.
Notes
Note 1 - if you don't have mushroom powder, it's fine to omit it. I usually keep some on hand for adding depth of flavor to soups, stews, chili, etc. Alternatively, you can add sliced mushrooms.
Store leftover soup in the refrigerator for up to 6 days.
To freeze vegetable soup, first allow it to cool completely. Transfer to a freezer-safe container leaving space at the top for the liquid to expand. Freeze for up to 1 month.
Thaw overnight in the refrigerator and reheat on the stovetop or in a microwave. You can also use the Instant Pot's saute function to reheat soup.
Nutrition
Calories: 125kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Fiber: 5g
