Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 14.5-ounce can of fire-roasted tomatoes
- 12 ounces frozen mixed vegetables
- 6 ounces white mushrooms, sliced
- 3 cups cabbage, chopped
- 3 cups red potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon dried Italian seasoning
- 1.5 teaspoons salt
- .25 to .5 teaspoon black pepper
Instructions
Instant Pot
- Turn on Instant Pot to saute setting.
- Pour in the oil and cook the onions and celery for 5 minutes.
- Turn the pot off and add the rest of the ingredients, stirring together.
- Secure lid on the pot and place the steam release handle on the seal setting, then press the manual button and set for 20 minutes at high pressure.
- Allow pressure to release naturally or do it manually waiting for at least 10 minutes after cooking is complete.
- Keep warm and serve hot for a steamy bowl of soup.
Stove Top
- Saute onion and celery in oil in a large soup pot.
- Stir in the rest of the ingredients.
- Cook, covered on low heat for at least an hour or until the vegetables are tender.
- Add more water a little at a time as needed.
Notes
- The cook time below adds 15 minutes more to the Instant Pot recipe, allowing for the building up and releasing pressure.
- Swap out cabbage for cubed squash, zucchini, or any one of your favorite veggies.
- Stir in a little heavy whipping cream after cooking for a creamy full-flavored soup.
- Add your favorite Cajun seasoning for a boost of great flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
