Summer Garden Vegetable Soup
Summer Garden Vegetable Soup
Summer Garden Vegetable Soup

Summer Garden Vegetable Soup

David Venable

This is a very versatile recipe. Don't be afraid to make this soup using your favorite vegetables, or those you have on hand in your garden.

Ingredients

  • 1 Tbsp olive oil
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 3-4 cloves garlic, minced
  • 3 cups (total) of your favorite in-season vegetables such as green beans, zucchini, yellow squash, red bell peppers, beans, potatoes, and corn, chopped
  • 6 cups vegetable broth
  • 2 (15-oz) cans of crushed tomatoes
  • 2 Tbsp fresh herbs like basil, oregano, and/or parsley, chopped
  • Salt and pepper, to taste
  • Parmesan cheese, grated (optional garnish)

Directions

In a 5-qt (or larger) pressure cooker, add the oil and heat on high. Sauté the onions, celery, carrots, and garlic for about 5 minutes. Add the remaining ingredients, except for the fresh herbs and cheese, and stir.
Securely latch the pressure cooker lid, set the cooker to high, and cook for 5-7 minutes. Release the pressure. Safely remove the vessel lid and check the veggies for doneness with a fork. Top with fresh herbs and a sprinkle of Parmesan cheese, if desired.

Cook's Notes

If you're a tomato lover, four cups of peeled and seeded fresh tomatoes can be used in place of canned crushed tomatoes. You can substitute frozen veggies if you don't have enough fresh.You can also add two cups of cooked macaroni, other small pasta, or a bit of cooked rice right before serving.

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