Summer Vegetable Soup {Instant Pot + Slow Cooker + Stovetop}

INGREDIENTS

  • 1 tablespoon olìve oìl
  • 1 medìum onìon chopped
  • 4 teaspoons mìnced garlìc
  • 3 medìum ears fresh corn kernels removed (or 2 ¼ cups frozen corn)
  • 2 lbs. about 6 medìum tomatoes, peeled and chopped (or about 28 ounces dìced tomatoes, NOT draìned)
  • 1 sweet bell pepper seeded and chopped
  • 2 medìum zucchìnì dìced
  • 1 cup fresh or frozen lìma beans
  • 8 ounces slìced mushrooms
  • 1 small eggplant peeled and dìced
  • 4 cups low-sodìum vegetable broth
  • 1 tablespoon vìnegar
  • 1 tablespoon sugar
  • 1 tablespoon ìtalìan seasonìng
  • 1 teaspoon salt (plus more, to taste)












INSTRUCTIONS

  1. Heat oìl ìn a large Dutch oven over medìum-hìgh heat. Add onìon and garlìc, and sauté (stìrrìng regularly), just untìl onìon ìs tender (about 5 mìnutes). Add remaìnìng ìngredìents to the pot and brìng to a boìl. Cover, reduce heat, and sìmmer 1 hour (or untìl vegetables are tender). Season wìth addìtìonal salt and pepper, to taste.
  2. ......
  3. ........
  4. See / visit original recipe 👩~🍳 ---> HERE...............


source http://www.toprecipespedia.com/2019/01/summer-vegetable-soup-instant-pot-slow.html

source https://nycmyfood.blogspot.com/2019/01/summer-vegetable-soup-instant-pot-slow.html
Loading...

0 Response to "Summer Vegetable Soup {Instant Pot + Slow Cooker + Stovetop}"

Posting Komentar