I am a veggie fanatic! We’re from the south, so when it got just cool enough (50’s?) people started breaking out the soup pots. As a little girl, one of my favorite things for my mom to make was her vegetable soup. Seriously, I had my own soup mug and I’d slurp up every last bit of it.
She would always make a big pot and whatever didn’t get eaten up was put into the freezer for our next cool day. I’m not sure how mama did it, but after I got married I was dying for some of her soup. My picky eater husband would never eat all of these veggies, but of course, I had to try my hand at making it to satisfy my own craving.
Still, I don’t think it’s as good as my mamas (I think it’s a mama thing), but it still tastes pretty darn close to it. So of course when I got my first pressure cooker a few years ago, I had to test my theory that it would taste even better under pressure. You can’t deny the good in this Pressure Cooker Vegetable Soup!
I feel like a broken record when I say this, but it’s really my motto. Our recipes are made with YOU in mind. We want easy, family-friendly recipes that you can enjoy all year round. Which means our recipes are great even with some variety! And it’s also the reason we have our FB Group Pressure Cooker Family Recipes.
Whether you want meat or not, you can choose in this recipe. The soup will be great if you add it or you don’t. I’ve used a variety of different types of meats; Italian sausage, ground turkey, pork, ground beef, beef chunks. So just use whatever you have on hand, or none at all. It’s your choice.
Again, we’re aiming for ease and to use up what you have on hand. Which means that you can use fresh or frozen ingredients, it’s totally up to you. And if you’re wondering why we name this “Everything but the kitchen sink pressure cooker vegetable soup“, our next step is why.
You can literally use whatever you have on hand and throw it into this soup. If you have veggies that are about to go bad, throw them in, you really can’t mess this up. Zucchini, squash, green beans, peas, corn, onions, brussels, broccoli, cauliflower- you choose the veg that goes in your soup!
As long as you follow the basic soup steps (enough liquid to vegetable ratio), you’ll be fine. So think, 1/2 – 1 cup of your choice of 4-5 veggies and you’re golden. Just remember, this makes A LOT of soup, so unless you’re feeding a large family, be prepared to freeze some of the leftovers.
Don’t forget to try our Pressure Cooker Bone Broth with this recipe! It’s packed with extra flavor that’ll put your soup over the top!
Have you made our Pressure Cooker Vegetable Soup? Tell us all about it! What veggies did you use? Did you love it as much as we do? Let us know in the comments or even email us to tell us about it!
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