I always need to make soup when I can’t keep up with all the veggies and I don’t want them to go bad.
Prepare ingredients
3 carrots chopped
2 stalks celery chopped
small yellow diced onion
3-4 cloves garlic minced
Add 1/2c water to an instant pot. Add carrot,celery,onion and garlic. Push saute. Saute for 10 min. Turn off
Add:
8c. of water w/1t. salt and 2 bay leaves
1 small cubed sweet potato (sweet looks yellowish, yam is rust color so not yam)
1/2c minced parsley
1Tbs Italian seasoning
15oz can of fire roasted diced tomatoes
2TBS tomato paste or small can tomato sauce
2Tbs vegetable soup base
1/3c dry barley or 3/4c dry macaroni
Press soup button but minus min to 25 instead of 30. When button is recessed. Open lid.
Add.
1c. chopped zucchini
Kernels cut from 1 husk of corn. Add raw.
1 15oz can kidney, canellini or garbanzo beans ( I cook my own and add but for convenience)
I let sit with lid on for at least 1/2 hour to meld flavors and it cooks zucchini and corn,
Can serve with grating of parmesan cheese.
