When you need an easy, light lunch, this Instant Pot Vegetable Soup works perfectly! Stovetop instructions are also included. 102 calories and 0 Weight Watchers Freestyle SP. 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:
Breakfast:
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.
Lunch:
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 store-bought 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!)
Dinner:
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.
Snacks:
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.
It’s not too late to join us for the challenge! Check out our Facebook group and be sure to follow along with the hashtag #28DaysNewYou on Instagram.
Instant Pot Vegetable Soup
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 4 garlic cloves minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 12 ounces Simple Truth Frozen Organic Mixed Vegetables
- 12 ounces Simple Truth Frozen Organic Green Beans
- 1 14 ounce can petite diced tomatoes
- 2 3/4 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup chopped flat-leaf parsley
- salt and pepper to taste
Instructions
For Instant The Pot:
- 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.
For The Stovetop:
- 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.
Notes
Nutrition
Other healthy fruit and vegetable recipes:
Left to right: Vegetarian Frittata with Butternut Squash & Mushrooms, Strawberry & Mango Fruit Salad, and Mediterranean Grated Cauliflower Salad with Chickpeas
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!
Jenny says
Yes!!! This kind of recipe is what I need for lunches! I feed a large crew here and this will be great to warm their bellies and keep them satisfied through the afternoon. Thank you! Please keep these kinds of recipes coming!
Taylor @ Food Faith Fitness says
I SERIOUSLY need to get an instant pot! THEY ARE EVERYWHERE!!! I love a good bowl of soup and the flavors here sound amazing!
Dara says
They are awesome, Taylor! I have a feeling you’d love it.
Lonzo95 says
Dara,
I can’t stop making this soup, in the IP.
It’s especially good using an inversion blender to make it thicker.
Thanks so much to you and Kroger.
Dara says
I’m so glad! Great idea to use the immersion blender to thicken it up.
Lauren Kelly Nutrition says
Ok, I need to get an insta pot! I should have bought one on Black Friday! This recipe makes me want to run out and get one 🙂
Dara says
They’re well worth the investment, Lauren! They make meal time very easy.
Jenny Flake says
Gorgeous healthy soup! Love this one!
Dara says
Thanks, Jenny! And frozen veggies makes it so easy to pull together.
Liz @ The Lemon Bowl says
I think I’m the last person on the planet to get an Instant Pot!! I need to get on the band wagon!!
Jennifer @ Show Me the Yummy says
Love how low calorie AND healthy this soup is. Plus, I NEEEED to use my Instant Pot, so this is a good excuse to get it out!
Cassie Sue says
When do you add the veggies? I just got an instant pot, so I’m very excited to try this.
Dara says
That would definitely be an important piece of information to include (rolling my eyes at myself). I edited the recipe to include that information. I hope you enjoy the soup!
Cassie Sue says
No worries, I figured that’s when they were added, but since I’m new to the instant pot I didn’t want to guess.
I love how simply this comes together. I’m very excited to try it this weekend.
Cassie Sue says
Made this soup this weekend with a few other soups for some friends that came over, talk about simple! The kids liked it, and our friends liked it. I liked that it was healthy, vegetarian, and no hard to find ingredients. Thanks Dara!
Dara says
That’s great to hear! Thanks so much for letting me know.
Judi Clark says
I love my pot. I use it all the time but I have to revise recipes because I have kidney failure. I try to use salt free items so the frozen items are perfect to use I add salt free spices and then after I take a portion for myself I can add in the salt for my husband and others to eat or I just let them add at the table
Just wish there were more for people that cannot have salt and other items because of kidney disease thank you.
Jamie says
Just getting over stomach problems and needed something fresh and healthy, but tasty and found this. So easy to make and so fast, and it tastes fabulous. Thank you!
Dara says
I’m so glad to hear that! There’s nothing better than a broth-based soup when you’re not feeling well.
MollyB says
I made this today to take to a friend who just got home from the hospital. Of course, I had to taste test it first and YUM! I will be making this often!
Leta Ludes says
What about adding white beans and pasta? Would that change the cook time?
Dara says
You could add either, though I would suggest adding them (if using canned beans) after the pressure is released. Switch the Instant Pot to the Saute mode, add the pasta and cook until tender. Or add the beans and cook until warmed through.
Hilary says
I love this recipe. So easy and delicious. I’ve made it both ways – instant pot and stove top. Both methods are great. I saute the onion in a bit of broth instead of oil and will sometimes add some baby spinach at the end. I pretty much make a batch every other day. It’s my go-to snack and meal accompaniment. That includes breakfast! Thank you for this recipe.
Arpita Patel says
I want to make this vegetable soup recipe, what kind of potatoes do you suggest?