Yield: 6 servings
Time taken: 17 minutes (5 minutes to prepare and 12 minutes to cook)
Ingredients
about 12 oz. frozen California vegetable blend (make sure that there are no added sauce or seasonings!)
about 12 oz. frozen Italian vegetable blend (make sure that there are no added sauce or seasonings!)
1 15-oz. fire-roasted tomatoes
1 15-oz. white beans (undrained)
1 15-oz. kidney beans
¼ cup quinoa, rinsed
1 tbs. dried basil
1 tbs. garlic, minced
½ tbs. dried oregano
1 tsp. onion powder
½ tsp. sea salt
¼ tsp. black pepper
3 cups boiling water
Recipe
Turn on the instant pot.
Add all the ingredients and stir well.
Cook on high pressure for 2 minutes.
Turn off the instant pot and wait for about 10 minutes.
Manually release the steam.
Open the lid and ladle soup into the bowls.
Serve and enjoy!
Nutritional information (per serving): 576 Cal, 2.6 g Fat (Sat fat 0.3 g), 0 mg chol., 421 mg sodium, 104.1 g carb., 26.6 g fiber, 36.2 g protein.
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