Homemade Vegetable Soup

 

What You'll Need

 

• 1/2 cup each carrots, celery, onions, okra, chopped (and any other vegetables you want to add or substitute)
• 2 cloves garlic, minced
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Pam’s Prep Classic Seasoning
• 2 bay leaves
• 1 (28 oz) can diced tomatoes
• 2 1/2 cups chicken broth
• 2 medium potatoes, peeled and cut into bite size pieces

 

How to Make It

 

Note: This soup can be made in a crockpot, on the stovetop, or in an Instant Pot. The instructions below reflect the Instant Pot method.

 

1. Sauté the Base:

• Sauté the celery and onions for 2 to 3 minutes.
• Add the garlic and sauté for an additional 1 minute.

 

2. Cook the Soup:

• Add all remaining ingredients to the pot.
• Set the Instant Pot to cook for 5 minutes.

 

3. Release Pressure:

• Allow pressure to release naturally for 5 minutes, then carefully release the remaining pressure.
• If desired, stir in green peas after cooking and heat just until warmed through.

 

4. Serve:

• Garnish with celery tops if desired and serve warm. ENJOY!

 

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