Try this Veggie Soup Magic recipe, or contribute your own.
- 2 tsp dried basil
- 1 medium onion chopped
- 1 tbsp onion powder
- 1 tsp cumin powder
- 1/2 tbsp paprika
- 2 tsp dried oregano
- 4 cups vegetable broth note: you can buy store bought or make your own. i save my leftover veggie scraps through the week, and store them in a large ziplock back in the freezer. once the bag is full, i put the veggie sraps in a big pot, and cover with water. if you like, you can add whatever seasonings you wi
- 15 oz can kidney beans rinsed and drained
- 15 oz can hot chili beans do not rinse or drain
- 14.5 oz can diced tomatoes i used no-salt added
- 14.5 oz can tomato sauce our store does not have salt-free
- 12 oz frozen bag of chopped spinach it does not really m just make sure to add a green. if you prefer to use fresh greens, just add to the soup, after it is done cooking. it only takes a couple minutes of hot soup to “wilt†the greens. just eat your greens!! soup is a great way to get them into your diet.
- 12 oz frozen bag of italian style vegetables we get ours
- 12 oz frozen bag of mexican style vegetables we get ours
- 4 to 8 oz mushrooms sliced note: chop as small or as la so i chopped my mushrooms so small you couldn’t even taste them. now, i love mushrooms, so i cut them into larger pieces, so i get a “meatier†taste.
- 1 large diced potato (any potato your heart desires)
- 3 to 5 cloves garlic chop garlic cloves (i used 5 i love garlic)
- 3 tbsp chili powder (i like my soup with more of a chili
- 1/4 to 1/2 tsp cayenne powder (i like my nose to run)
- 1/2 tbsp garlic powder (like i said lol)
- 1 leaf bay leaf optional **remove bay leaf when soup is d
- Carbohydrate 0.821319625280771 g
- Cholesterol 0 mg
- Fat 0.189601041750335 g
- Fiber 0.47164708894631 g
- Protein 0.212120833435731 g
- Saturated Fat 0.0258661791749176 g
- Serving Size 1 1 to 7 serving (450g)
- Sodium 0.906691666969357 mg
- Sugar 0.349672536334461 g
- Trans Fat 0.0270810916716029 g
- Calories 5 calories
Step-by-step
- Put all the ingredients in the Instant Pot
- Put lid on, and secure in place
- Press Soup or Manual Button. Reduce time to 7 minutes, and let the Instant Pot do the rest.
- Once it is done, it will beep. Wait until pressure reduces on its own, before removing lid. Do not use the instant pressure relief.
- Eat and enjoy!
- If you do not have an Instant Pot, do not fret!! You can use a crockpot, or cook on the stove in a large pot. Just throw all the ingredients in, and cook until done. I like to keep things simple.
My Favorite Weeknight Veggie Soup
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and everything else life throws my way, I often find myself craving simple, satisfying meals that are quick to prepare and packed with nutrients. That's where this Veggie Soup Magic recipe comes in. It’s become my go-to weeknight dinner, a lifesaver on those evenings when I’m short on time but still want a wholesome meal for my family.
The beauty of this soup lies in its versatility. You can easily adjust the ingredients to suit your preferences and what you have on hand. I often use whatever vegetables are in my fridge – leftover broccoli, carrots, zucchini – anything goes! The base flavors of onion, garlic, and chili powder create a robust and flavorful foundation, while the addition of kidney beans, chili beans, and tomatoes adds a hearty texture and satisfying richness. It’s a fantastic way to sneak in extra vegetables, especially for picky eaters. My kids, who usually turn their noses up at most green things, actually love this soup, and I find that a huge victory!
I’ve experimented with different variations over time. Sometimes I add a splash of vegetable broth for extra depth, other times I use chicken broth for a different flavor profile. I’ve even added a dollop of sour cream or Greek yogurt for a creamy finish. The possibilities are endless! But the core recipe remains simple and reliable, making it a perfect meal for even the busiest of schedules. The best part? It's delicious, healthy, and leaves me with plenty of leftovers for lunch the next day. It’s a true time-saver and a welcome addition to my busy week.
Tips and Tricks for Success:
- Use frozen vegetables: This saves time and reduces prep work.
- Customize your spices: Feel free to adjust the amount of chili powder and cayenne pepper to your liking.
- Add fresh greens at the end: This ensures they retain their vibrant color and nutrients.
- Make it ahead: This soup tastes even better the next day, making it a great meal prep option.
- Serve with crusty bread: This adds a satisfying touch to the meal.
This Veggie Soup Magic isn't just a recipe; it's a solution for busy lifestyles. It's a testament to the fact that healthy eating doesn't have to be complicated. It's a warm, comforting, and delicious reminder that even amidst the chaos of daily life, we can always find time to nourish ourselves and our families with wholesome, flavorful food. And for me, as a working mother, that’s priceless.
I encourage you to try this recipe and make it your own. Experiment with different vegetables, spices, and toppings to create a soup that perfectly suits your taste. And remember, the most important ingredient is the love you put into cooking it.
Happy cooking!
