INSTANT POT FARMER'S MARKET VEGETABLE SOUP
4 large very ripe tomatoes, peel and chopped
32 ounces beef broth
container of frozen leftover soup vegetables
1/4 pound fresh green beans, cut into pieces
12 ounces fresh okra, sliced
1/4 head cabbage, chopped
3 ears fresh corn, kernels removed
1 carrot, peeled and sliced
1 each zucchini and yellow squash, sliced
1 large potato, peeled and cubed
dried minced garlic, to taste
dried onion flakes, to taste
Mix everything in the 8 quart Instant Pot. Put the beef broth and tomatoes in first and add everything to that. Cook on high 25 minutes. Do a QR or NR.
YouTube Let's Cook Video
4 large very ripe tomatoes, peel and chopped
32 ounces beef broth
container of frozen leftover soup vegetables
1/4 pound fresh green beans, cut into pieces
12 ounces fresh okra, sliced
1/4 head cabbage, chopped
3 ears fresh corn, kernels removed
1 carrot, peeled and sliced
1 each zucchini and yellow squash, sliced
1 large potato, peeled and cubed
dried minced garlic, to taste
dried onion flakes, to taste
Mix everything in the 8 quart Instant Pot. Put the beef broth and tomatoes in first and add everything to that. Cook on high 25 minutes. Do a QR or NR.
YouTube Let's Cook Video
