Serves 8
Prep time 15 minutes
Cooking time 15 minutes (if using a crockpot, add a bay leaf and cook 4 hours)
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, minced
2 tsp. Sea salt
¼ tsp. freshly ground black pepper
¼ cup tomato paste
2 tsp. Italian seasoning
2 c. chopped green cabbage
3 large carrots, peeled and sliced into half moons
2 celery stalks, sliced
1 red bell pepper, chopped
1 chayote, chopped (or zucchini)
1 cup fresh or frozen green beans*, cut into bite size
1 (15-oz.) can fire roasted diced tomatoes*
6 c. low-sodium vegetable or chicken broth
3/4 tsp. paprika
Cauliflower rice, frozen
1 cup chopped spinach
Freshly chopped parsley, for garnish
DIRECTIONS
1. Set Instant Pot to “Sauté”. Add oil and chopped onion and cook until onions are translucent, about 5 minutes, Stir in garlic. Add salt and pepper. Add tomato paste, and cook, stirring 1 minute. Add remaining ingredients up to paprika, and stir to combine.
(*Can substitute cooked kidney beans or navy beans for the green beans. If you do not have fire roasted tomatoes, or if you want more heat, add a 4 oz can of chopped green chilis)
2. Lock lid and manually set machine to cook at high pressure for 2 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
3. Stir in a package of frozen cauliflower rice to quickly cool the soup so the vegetables do not overcook, add the spinach. Taste and season with salt and pepper, if needed. Return to the desired temperature to serve.
4. Top each serving with a drizzle of olive oil and chopped parsley.
I like to freeze leftovers in Souper Cubes. You can pop the frozen food into a ziplock bag, and when you want soup, put in the Instant Pot and cook on high pressure for 2 minutes. Use a sprinkling of frozen peas to quickly bring down the temperature.
And suddenly there was a multitude of the heavenly host with the angel, praising God and saying: “Glory to God in the highest and on earth peace…” Luke 2:13
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SINCE 1979