Instant Pot Italian Vegetable Souop
Declicious highly seasoned vegetable soup with sausage
Servings: 8
Calories: 194.76kcal
Ingredients
- ½ pound sausage
- 1 large sweet onion chopped
- 4 large carrots sliced
- 3 Zucchini cut in bite size pieces
- 1 large can stewed tomatoes including juice
- 1 teaspoon garlic minced
- 1 can white beans optional
- 1 cube chicken bullion
- 3 cups water
- 1 Tablespoon Italian seasoning
- 1 teaspoon ground oregano
- 1 -2 teaspoons coarse ground garlic salt
- 1 -2 teaspoons seasoned salt
- 1 teaspoon seasoned pepper
- 1 Tablespoon brown sugar
Instructions
- Put the sausage in the Instant pot, and cook it on saute until completely done, and browned. Remov
- Remove the grease from the Pot, add the onion, and sauté until caramelized and golden brown. Turn off the Saute setting.
- Add water and a bouillon cube, and add carrots, zucchini, stewed tomatoes, garlic, and beans if desired. Stir in all the spices and stir again until well blended.
- Put the lid on the Instant Pot until it beeps and locks into place. Make sure the pressure valve is set to 'SEALING' and press the SOUP button. Allow Pot to build and release pressure automatically.
- When the Soup is done, the Pot will automatically go to the KEEP WARM setting and begin to count up. Turn the valve to venting to ensure all pressure has been released, and remove the lid slowly, being careful of the water and steam on the lid.
- Stir the soup, and serve immediately. Enjoy
Nutrition
Calories: 194.76kcal | Carbohydrates: 22.52g | Protein: 9.59g | Fat: 8.21g | Saturated Fat: 2.65g | Polyunsaturated Fat: 1.24g | Monounsaturated Fat: 3.42g | Trans Fat: 0.06g | Cholesterol: 20.48mg | Sodium: 1035.74mg | Potassium: 731.73mg | Fiber: 5.12g | Sugar: 9.12g | Vitamin A: 6289.14IU | Vitamin C: 21.67mg | Calcium: 102.35mg | Iron: 3.05mg