Summer Garden Vegetable Soup

By davidv

This is a very versatile recipe. Don't be afraid to make this soup using your favorite vegetables, or those you have on hand in your garden. If you're a tomato lover, four cups of peeled and seeded fresh tomatoes can be used in place of canned crushed tomatoes. You can substitute frozen veggies if you do not have enough fresh. You can also add two cups of cooked macaroni, other small pasta, or a bit of cooked rice right before serving.

To be prepared in K28105 — Cook's Essentials 5 Quart Round Digital Pressure Cooker

Ingredients

• 1 Tbsp. olive oil
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 3 4 cloves garlic, minced
• 6 cups vegetable broth
• 3 cups in total of your favorite in-season vegetables such as green beans, zucchini, yellow squash, red bell peppers, beans, potatoes and/or corn, chopped
• 4 cups peeled, seeded, and chopped tomatoes or 2 15-oz. cans of crushed tomatoes
• 2 Tbsp. fresh herbs of your choice such as basil, oregano, and/or parsley, chopped
• Salt and pepper to taste
• Freshly grated Parmesan cheese to garnish

Preparation

Step 1

In a 5-qt. pressure cooker, add the oil and heat on high, or 'brown', with the lid off. Sauthe onions, celery, carrots, and garlic for about 5 minutes. Add the remaining ingredients, except for the fresh herbs, and stir. Securely lock on the pressure cooker's lid, set the cooker to high, and cook for 5-7 minutes. Perform a quick release to release the cooker's pressure. Safely remove lid and check for doneness. Serve topped with fresh herbs and freshly grated Parmesan cheese.