Description
An easy soup packed with vegetables and only 78 calories per serving!
Ingredients
Scale
- 1/2 of a small head of cabbage, chopped
- 1 onion, chopped
- 1 (14.5 oz) can diced or crushed tomatoes
- 2 ribs of celery, diced or sliced
- 2 carrots, peeled and sliced
- 1 (14.5 oz) can of green beans, drained (you can also use fresh or frozen green beans)
- 6 cups vegetable broth (or 6 cups water + 2 Tbsp Better than Bouillon Vegetable Base)
- 1/4 cup balsamic vinegar
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 (1 oz) packet onion soup mix
Instructions
Instant Pot Instructions:
- Add all ingredients into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Discard bay leaf.
- Stir well. Taste test and add salt to taste, if needed.
- Ladle into bowls and enjoy!
Slow Cooker Instructions:
- Add all ingredients into slow cooker.
- Cover and cook on low for 6-8 hours. Discard bay leaf.
- Stir well. Taste test and add salt to taste, if needed.
- Ladle into bowls and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker