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VEGETABLE SOUP Recipe

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This recipe for VEGETABLE SOUP is from A Taste of Tradition 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoon olive oil
1 onion
2 celery ribs, diced
2 minced garlic cloves
¼ cup dry red wine optional
6 cups broth
1 teaspoon oregano seasoning
1 teaspoon salt
¼ teaspoon black pepper
2 bay leaves
6 potatoes peeled and cut into 1-inch cubes
2 large carrots peeled and cut into coins
1 small bag of frozen lima beans, peas, or beans
1 15 ounces can petite diced tomatoes, Italian flavor
2 cups of sliced okra
1 cup finely chopped baby kale or spinach
1 tablespoon balsamic vinegar
Directions:
Directions:
Heat oil in Instant Pot on saute. Add onion and celery cook for about 3-5 minutes. Add in garlic and cook for 30 more seconds. Add in red wine, and let cook for one minute. Turn Instant Pot OFF. Add in broth, potatoes, carrots, peas, diced tomatoes, salt, pepper, oregano, and bay leaves and stir. Put the lid on. Cook on high pressure for soup setting. Once the cooking time is over, release the pressure. Add okra and cook for an additional 3 minutes in a pressure cooker. Add greens, and balsamic vinegar stir until just wilt.

 

 

 

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