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Vegetable Soup #6

Season to Harvest: Spring - Fall

Yield: 8-10 servings


1 carrot, diced

3 celery stalks, diced

1 fennel stalk, diced

1 small turnip, diced

1/4 wedge cabbage

2 garlic cloves

1 can kidney beans, drained

1 can aduki beans, drained (or sub red, black)

3 cups vegetable broth

1/2 cup quinoa, soaked

1 TBS olive oil

1 tsp salt

1/4 tsp thyme

1/4 tsp basil

1/2 tsp black pepper


In Instant Pot, sauté celery and turnip in olive oil until turnip is softened.

Add in garlic and sauté & stir for 1 minute. Add fennel & carrots.

Stir & sauté until the mix starts to brown slightly.

Strain & rinse quinoa.

Add 2 cans of beans, broth, seasonings, quinoa & cabbage to pot.

Turn pot off of sauté and turn on manual mode for 2 minutes.

After 2 minutes, use quick release valve to release the pressure. Serve & enjoy!

#instantpotvegetablesoup #quickdinner #vegetarian #seasonalproduce #gardengoodies #supportlocalfarms

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