David's Summer Garden Vegetable Soup Recipe

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. Sauté the 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.