Chunky Tomato Vegetable Soup
Use an InstantPot/Pressure Cooker. A filling, low-calorie soup.
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
5minutes 5minutes
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
5minutes 5minutes
Ingredients
Optional Ingredients
Instructions
  1. Heat the pot and when hot, add the oil and a dash of salt. Sauté the onion, ham and garlic until it begins to brown. Add the potato and continue to brown for another 2-3 minutes.
  2. If using Marsala, add it now and cook 1 minute to reduce. Add the canned tomatoes, kidney beans, V-8 Juice and the broth. Stir then add the Worcestershire Sauce, Red Pepper Flakes (optional); add salt/pepper to taste.
  3. Add the remaining fresh vegetables. Stir then cover the pot. Bring to high (normal) pressure, and set the cooking timer for 5 minutes.
  4. Reduce pressure immediately so the vegetables do not overcook. Stir, then add salt and pepper if needed. Serve with a sprinkle of Parmesan cheese on top.
Recipe Notes
Nutrition Facts
Chunky Tomato Vegetable Soup
Amount Per Serving
Calories 110 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.3g
Cholesterol 3mg 1%
Sodium 637mg 27%
Potassium 357mg 10%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Sugars 7g
Protein 6g 12%
Vitamin A 75%
Vitamin C 34%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.