Credits

Recipe adapted from Spend with Pennies.

Ingredients

Makes 1 6qt Instant Pot FULL

Amount	Ingredient
1,360g	water
50g	vegetable base*
160g	onion, small, diced
28oz	tomatoes, diced
225g	cabbage, chopped
350g	broccoli florets
300g	zucchini, sliced
300g	bell peppers, chopped
60g	celery, diced
60g	carrots, diced
28g	tomato paste
1 tsp	garlic
½ tsp	salt
½ tsp	thyme, dried
½ tsp	basil, dried
2	bay leaves
to taste	black pepper

Process

1. add all ingredients to pressure cooker

Pressure: high
Time: 6 minutes
Release: natural

Nutrition

Yields: 3,655g soup

Calories

Total: 650
Per 100g: 18

Notes

• this makes a LOT of soup! The instant pot is almost completely full, so if you don’t think you’ll eat that much or can’t freeze the leftovers adequately, half the recipe by halving all the ingredients. Pressure cooking time will remain the same!
• adjust salt/seasonings to your preferences
• the recipe is pretty forgiving, so use vegetables that you have on hand or leave out what you don’t like