Sometimes a simple vegetable soup is all you need. No frills — just vegetables in a savory broth. When you’re feeling that itch, this recipe will scratch it! It’s crazy fast in your Instant Pot, but I’ll also give you some tips on making it on the stove below.
Easy Instant Pot Vegetable Soup
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 4 1x
- 1/4 cup onion, small diced
- 1/4 cup carrot, small diced
- 1/4 cup celery, thinly sliced
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced
- 4 cups Pacific Foods Low Sodium Organic Vegetable Broth
- 1 1/2 cup green beans, trimmed & sliced into 1” pieces
- 1 1/2 cup cauliflower florets
- 1 cup Eden Organic Garbanzo Beans, rinsed and drained
- 1/2 tsp dried thyme
- Set Instant Pot to Sauté and heat 2 Tbsp water (or 1 Tbsp oil) then add onion, carrot and celery and cook 2-3 minutes
- Add cauliflower and green beans and cook 4-6 minutes (adding 1 Tbsp water at a time as needed)
- Add garlic and ginger then cook 1 minute, until fragrant
- Add broth, chickpeas, thyme and salt and pepper to taste
- Secure lid and set to cook at high pressure for 6 minutes
- Quick release pressure, carefully open lid
- Serve warm
- Serving Size: 1/4 of recipe
- Calories: 117.9
- Sugar: 6.3
- Sodium: 278.6
- Fat: 1.6
- Saturated Fat: 0.2
- Unsaturated Fat: 0.78
- Trans Fat: 0
- Carbohydrates: 21.9
- Fiber: 7.2
- Protein: 5.8
- Cholesterol: 0
Keywords: dairy free, egg free, gluten free, grain free, oil free, soy free, vegan
What is the basis for making a good soup?
The base for any great soup is known as mirepoix, which is just a fancy culinary term for a sauté of 3 or more chopped vegetables, usually including onion, carrot and celery. You’ll notice in our recipe, we call for the onion and carrot to be small diced and the celery to be thinly sliced. That’s because the goal of a mirepoix is not to be the bulk of the sauce or soup, but to be the foundation on which to build flavors. By keeping the mirepoix vegetables small, you can let them incorporate into the broth while letting the bigger veggies, like the green beans and cauliflower, be the bulk.
What other vegetables work in this soup?
I recommend keeping your mirepoix base the same, no matter what flavors you’re going for in a soup. But the green beans and cauliflower can be subbed out for anything your heart desires. In lieu of the cauliflower you could try some white or sweet potatoes (keeping glycemic index in mind) or even try broccoli. You can swap out the green beans for summer squash or peas. You could even add in a delicate green, like spinach, chard or arugula, just before serving.
Can I make this soup if I don’t have an Instant Pot?
Absolutely. The Instant Pot is great because it speeds up the process, but this can certainly be made on the stove top. Just follow the same directions for sautéing the mirepoix, aromatics (garlic and ginger), and vegetables but instead of in an Instant Pot, do them on the stove over medium heat. Then after you add your broth, bring the mixture to a boil, then reduce, cover and simmer for about 15 minutes.
Why am I adding different vegetables at different times?
Like we said, the goal of the mirepoix is to provide a base of flavor into the sauce, so we want it cooked really well, with no “bite” left. The bulk of our soup is going to be the cauliflower and green beans, so these are the vegetables that we want to keep a “bite,” meaning we want them cooked until just done, but not overcooked. Finally, we sauté our aromatics, which is what we call delicious smelling additions like garlic and ginger. Because these are minced, they cook very quickly so we only sauté them for a minute. This is why we add them last.
How do I make my own vegetable broth?
Oh this is one of my favorite questions because it’s so easy and so delicious. A vegetable broth is simply a bunch of vegetables quick sautéed then simmer for a length of time to extract the flavors. The base is usually the same as a mirepoix with some aromatics like garlic and ginger added in. My favorite thing to do is to keep a large resealable bag of vegetable scraps in my freezer. So anytime I’m cooking and chop the top off of a carrot or peel the outer layer from an onion, I toss these scraps into my bag and freeze them until the bag is full. Once the bag is full, its my signal to get a pot of broth going. I pop the freezer into the refrigerator to defrost overnight then chop into chunks. The more surface area you have on your vegetables, the more flavor you’ll extract. First, heat a few tablespoons of water in a large pot and add your veggies then sauté 5-7 minutes over medium low to draw out some flavors. This is the step where you’d add any fresh vegetables you’re going to add, like mushrooms, corn cobs or fennel. Next, add some flavors like fresh or dried herbs (think thyme, oregano, bay leaf, etc) and salt and pepper to taste. Then cover your vegetables with water and bring to a boil. Finally, reduce to a simmer and cook, uncovered, for 30-45 minutes. Simply strain this mixture and you’ve got a wonderful, homemade vegetable broth.
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