Instant Pot Vegetable Soup
When you need an easy, light lunch, this Instant Pot Vegetable Soup works perfectly! Stovetop instructions also included. 102 calories and 0 Weight Watchers Freestyle SP
Servings: 6 Servings
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.
Weight Watchers Points: 0 (Freestyle SmartPoints), 2 (Points+)
*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.
Serving: 1.33Cups | Calories: 102.2kcal | Carbohydrates: 18.5g | Protein: 3.3g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 593.3mg | Fiber: 4.6g | Sugar: 5.2g