Description
An easy Instant Pot or slow cooker vegetable soup with zucchini, corn, tomato, white beans and more.
Ingredients
Scale
- 3 cups water
- 1 Tbsp Better than Bouillon Vegetable Base
- 2 Tbsp dry minced onion
- 1 Tbsp minced garlic
- 1 (14.5 oz) can diced or crushed tomatoes
- 1 (15 oz) can great northern beans, rinsed and drained
- 1 cup frozen sweet corn
- 1 Tbsp Worcestershire sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 small zucchini, sliced
- 1 large avocado, diced
- 6 Tbsp sour cream
Instructions
Instant Pot Instructions:
- Add water, vegetable base, onion, garlic, tomatoes, beans, corn, Worcestershire, cumin, chili powder, black pepper and salt to Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the zucchini and replace the lid. Let zucchini cook in the hot broth for 5-10 minutes on the keep warm setting.
- Ladle into bowls and top each serving with some avocado and a tablespoon of sour cream.
Slow Cooker Instructions:
- Add water, vegetable base, onion, garlic, tomatoes, beans, corn, Worcestershire, cumin, chili powder, black pepper and salt to slow cooker.
- Cover and cook on low for 2 hours. Add in the zucchini and cook for 1 additional hour.
- Ladle into bowls and top each serving with some avocado and a tablespoon of sour cream.
- Category: Soup
- Method: Instant Pot or Slow Cooker