When you need an easy, light lunch, this Instant Pot Vegetable Soup works perfectly! Stovetop instructions are also included. Thank you to Kroger for helping me share this recipe with you.
When trying to lose weight and put healthy habits in place, we often focus on the things we SHOULDN’T do or SHOULDN’T eat, leaving us feeling deprived and, quite frankly, bitter. That’s not just me, is it? I’ve found things go much better for me when I focus on moderation rather than deprivation, and making small changes that lead me to building long-term habits.
I’d say in a nutshell, that’s exactly what the 28 Days to a Healthier New You challenge is all about…moderation and building lifelong habits. In the first two weeks of the challenge, we focused on cooking at home more often and working in 10,000 steps each day.
And the challenge for this week?
EAT MORE FRUITS AND VEGGIES
Specifically, I’m encouraging you to add in one extra helping of fruit or veggies each day. If you currently eat four servings of fruits and veggies each day, increase that to five. For those of you who have followed along with my #VegItUp series, you know that I’m a big proponent of filling half of your plate with vegetables.
My personal fruits and veggies plan:
I typically saute some diced zucchini and mushrooms, then top them with a fried egg, like in this recipe. On other mornings, I eat my favorite yogurt parfait or a make-ahead baked egg veggie dish.
This one’s easy for me. I typically make a BIG salad and top it with cucumber, red bell pepper, any protein left over from last night’s dinner (chicken, shrimp, salmon, shredded pork) and drizzle it with a balsamic glaze. On other days, I set aside the balsamic glaze, dollop on some hummus (extra protein!) and shake some hot sauce over top (seriously so good!)
If the recipe itself isn’t already full of veggies, like the Instant Pot vegetable soup below or this pasta, then I typically stir-fry or steam some veggies, set out a plate of raw, cut veggies or serve up a big spinach salad.
The only way I can avoid falling into the trap of eating copious amounts of cheese and crackers is by filling the fridge and pantry with raw veggies (bring on the jicama!) and hummus. They are my lifesavers. Or my waistband savers. Healthy smoothies, apples or celery with peanut butter and Greek yogurt with fruit are all great options, too.
Speaking of smoothies, be sure to check out Liz’s Immunity Boosting Green Smoothie and her tips for eating more fruits and veggies.
Instant Pot Vegetable Soup:
This vegetable soup was another reason to pull out my Instant Pot (see my Instant Pot Vegetarian Chili). To make things VERY easy, I used the Simple Truth Organic Mixed Vegetables and the Simple Truth Organic Green Beans which I typically keep stocked in our freezer for quick meals, along with their frozen edamame and broccoli.
The stovetop works just as well for the vegetable soup (the instructions are included below), but the Instant Pot is even more hands off. Saute the onion and garlic, then throw in the frozen vegetables, along with vegetable broth and diced tomatoes. Set the pressure on the Instant Pot and walk away. Couldn’t be easier.
This is a great soup to keep on hand for light lunches. If you want to add some protein, throw in some cooked chicken or beans.
- 2 tsp olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- ¾ tsp dried oregano
- ¾ tsp dried thyme
- 12 oz. Simple Truth Frozen Organic Mixed Vegetables
- 12 oz. Simple Truth Frozen Organic Green Beans
- 1 (14 oz.) can petite diced tomatoes
- 2¾ cups vegetable broth
- ½ tsp salt
- ½ tsp ground pepper
- ¼ cup chopped flat-leaf parsley
- Salt and pepper, to taste
- Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
- Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
- Add the vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in the parsley. Season to taste with salt and pepper. Serve.
*Cook time includes the pressurization time for the Instant Pot. To decrease this time, bring the vegetable broth to a boil before adding to the Instant Pot.
Other healthy fruit and vegetable recipes:
Disclosure: This post is sponsored by Kroger as part of the 28 Days to a Healthier New You challenge. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!