Posted by ingredients:
- 1 teaspoon olive oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups cabbage chopped, approx. ¼ head of cabbage
- 1 cup carrots diced
- 1 cup green beans cut into 1″ pieces
- 2 whole bell peppers chopped
- 2 cups cauliflower florets or broccoli
- 28 ounces low sodium diced tomatoes with juice
- 6 cups low sodium beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon thyme
- ½ teaspoon basil
- pepper to taste
- 2 cups zucchini sliced
instructions:
notes:
Instant Pot:
Cook onions using the saute function. Add all ingredients to the Instant Pot and cook on high pressure for 6 minutes, naturally release for 5 minutes. Remove bay leaves before serving.Add any type of vegetables you’d like. Quick-cooking veggies like spinach and zucchini should be added at the end of cooking.To make a hearty meal, add in cooked protein before serving such as shredded chicken or ground beef. Whole-grain pasta or rice can be added to each serving as well.Optional flavor additions include: a few dashes of hot sauce, a sprinkle of parmesan cheese, or fresh herbs.Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freeze the cooled soup in individual portions for up to 4 months. Reheat or thaw directly on the stovetop.Slow Cooker: Cook onions in a skillet with a bit of oil. Add all ingredients to a slow cooker and cook on high for 5 hours or low for 8 hours or until veggies are tender. Remove bay leaves before serving.
