Tomato Soup Vegetables

Tomato vegetable soup is an easy, comforting and engaging way to devour more vegetables. And you may make it on the stovetop or in your Instant Pot.



Ingredients
1/2 Tablespoon oil (or use cooking spray)
1/2 yellow onion, diced
2 stalks celery, diced
1 cup carrots, diced
1.5 cups frozen corn
1 cup green beans (frozen or fresh)
1 can diced tomatoes (14.5 ounces)
1/2 can tomato sauce (14.5 ounces)
2 cups diced potatoes (I like to use baby red or golden potatoes to avoid peeling)
4 cups chicken bone broth (OR store-bought stock/ broth, or 4 cups water + 1 1/3 Tablespoon Better Than Bullion Base, chicken or vegetable)
salt and pepper, to taste

Instructions
Instant Pot
Use the sauté setting, and cook the onion, celery, and carrots in the oil until tender, about 5 minutes.

Add the broth, plus all remaining ingredients to the Instant Pot.

Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.

Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.

Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)

Stovetop
Cook the onion, celery and carrots in the oil over medium heat until tender, about 5 minutes.

Add the broth, plus all other ingredients, and bring to a boil.

Cook until potatoes is tender, about 15 to 20 minutes, stirring occasionally.

Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)