Easy Vegetable Soup

Whenever we are in the mood for soup but do not feel like spending too much time cooking, this is the soup we turn to.

This recipe is from The Fat Free Vegan

Ingredients:

• 12 ounces frozen California vegetables*
• 12 ounces frozen Italian vegetables*
• 1 15- ounce can fire roasted diced tomatoes
• 1 15- ounce can no salt cannellini beans or other white beans (rinsed and drained)
• 1 15- ounce can no salt pinto beans, kidney beans, or your favorite beans (rinsed and drained)
• 1/4 cup quinoa, rinsed
• 1 tablespoon dried basil
• 1 tablespoon garlic, minced
• 1 tablespoon hot sauce
• 1/2 tablespoon dried oregano
• 1 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 3.5 cups boiling water

*Any kind of frozen mixed vegetables will work for this recipe.

Directions:

1. Add all ingredients to the Instant Pot or other electric pressure cooker. Stir.
2. Set to manual, high pressure for 2 minutes.
3. Quick release pressure.
4. Stir the soup. If you’d like it to be thinner, you can add water or vegetable broth. Check the flavor and add more seasoning as necessary.