Naturally gluten free and vegan. This soup is healthy, hearty and delicious.
Course Main Course
Cuisine American, Italian
Keyword Easy Dinners, Vegetable Soup
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6people
Calories 223kcal
Ingredients
2TBSP.Avocado Oil
2CupsOniondiced
2TBSP.Garlicchopped
3CupsFrozen Mixed Veggies
1Potatochopped into bite size pieces
14ozCan Stewed Tomatoes
14oz.Can Diced Tomatoes
3CupsZucchinidiced
6CupsBrothVegetable for Vegan
1tsp.Granulated Garlic
½Sprig Rosemary1 tsp. dried
2TBSP.Parsleychopped, fresh. 1 ½ tsp. dried
1tsp.Thyme
1 ½tsp.Sea Salt
½tsp.Pepper
2Bay Leaves
Instructions
In your Instant Pot or large stock pot add the oil and heat. Sauté mode for the IP, medium heat for the stove.
Add the onion and garlic. Sauté for 3 minutes.
Add the zucchini, potato and mixed vegetables. Sauté for 5 minutes.
Add the canned tomatoes, broth and seasonings.
Bring to a boil on the stovetop. Cook on soup setting on the Instant Pot.
Reduce to simmer and cook for 25-30 minutes on the stove top. Turn off the heat and serve. If cooking in the Instant Pot manual release the pressure once its done cooking.
If cooking in the crock pot, follow steps 1-4 and then transfer to the slow cooker and cook on medium heat 4-6 hours, or low 6-8.
Notes
Feel free to add any of your favorite veggies. Anything goes! Also, manually release the pressure do not allow it to naturally release or the veggies will become overcooked.