2mediumleekshalved and sliced (white and light green parts only)
2mediumcarrotschopped into 1/2" chunks
2mediumparsnipspeeled and chopped into 1/2" chunks
2stalkscelerychopped into 1/2" chunks
3clovesgarlicminced
1yellow bell pepperchopped
6ouncesgreen beanstrimmed and cut into 2" pieces
15ounceslow sodium fire roasted diced tomatoes
6cupsvegetable stock add more as desired
1bay leaf
1tablespoonfresh thyme or 1 teaspoon dried
1tablespoonfreshly chopped rosemary or 1 teaspoon dried
3cupsfresh baby spinach
2tablespoonsfresh lemon juice
salt and pepper, to taste
Instructions
Press the Sauté button on the Instant Pot and heat the olive oil. Add the leeks, carrot, parsnip and celery, and sauté 5 minutes. Add the garlic and bell pepper and sauté 1 minute longer.
1 tablespoon extra virgin olive oil, 2 medium leeks, 2 medium carrots, 2 medium parsnips, 2 stalks celery, 3 cloves garlic, 1 yellow bell pepper
Add the green beans, tomatoes, stock, bay leaf, herbs and stir. Secure the lid and close the venting valve, and set to High Pressure for 3 minutes. When done, quick release the pressure and remove the lid when it's safe to do so. Note: the Instant Pot takes about 10 minutes to come to pressure and begin the cooking process.
6 ounces green beans, 15 ounces low sodium fire roasted diced tomatoes, 6 cups vegetable stock, 1 bay leaf, 1 tablespoon fresh thyme, 1 tablespoon freshly chopped rosemary
Remove the lid and discard the bay leaf. Stir in the spinach, lemon juice, then taste and the desired amount of salt and pepper. Enjoy!
3 cups fresh baby spinach, 2 tablespoons fresh lemon juice, salt and pepper, to taste
Notes
Pro tip: Prep your vegetables a day or two in advance to make this recipe go even more quickly.
Customize this soup with your favorite veggies, herbs and seasonings!
Store Instant Pot vegetable soup in the refrigerator for up to 5 days or freeze for up to 3 months.