I always need to make soup when I can’t keep up with all the veggies and I don’t want them to go bad.

Prepare ingredients

3 carrots chopped

2 stalks celery chopped

small yellow diced onion

3-4 cloves garlic minced

Add 1/2c water to an instant pot. Add carrot,celery,onion and garlic. Push saute. Saute for 10 min. Turn off


8c. of water w/1t. salt and 2 bay leaves

1 small cubed sweet potato  (sweet looks yellowish, yam is rust color so not yam)

1/2c minced parsley

1Tbs Italian seasoning

15oz can of fire roasted diced tomatoes

2TBS tomato paste or small can tomato sauce

2Tbs vegetable soup base

1/3c dry barley or 3/4c dry macaroni

Press soup button but minus min to 25 instead of 30. When button is recessed. Open lid.


1c. chopped zucchini

Kernels cut from 1 husk of corn. Add raw.

1 15oz can kidney, canellini  or garbanzo beans ( I cook my own and add but for convenience)

I let sit with lid on for at least 1/2 hour to meld flavors and it cooks zucchini and corn,

Can serve with grating of parmesan cheese.