Sarah's Loaded Veggie Soup

Updated: Feb 28

Looking for an immune booster soup for the end of winter and entry to spring?! Look no further. You can add corn, potatoes, peas, green beans, and any protein of your choice (ground meat) to this beautiful soup!

Enjoy watching us prepare this and as always, tag us if you try this on Instagram :) @the.soup.troupe


  • 1/2 diced onion

  • 4 cloves minced garlic

  • 3 1/2 tablespoons butter

  • 1 cup shredded carrots

  • 1 diced leek

  • 1 diced anaheim pepper

  • 1 diced zuchinni

  • 2 1/2 cups veggie broth

  • 1/2 cup water

  • 1 cup shredded red cabbage

  • 1 stalk diced celery

  • 1 cup great northern beans

  • 1 cup kidney beans

  • 1 cup diced mushrooms

  • 1 small can tomato paste

  • 1 can diced roasted tomatoes

  • Cayenne pepper, chili powder, salt, black pepper, cumin, dried italian herbs, 2 bay leaves


  • Prepare and chop all veggies, soak beans in water for 30-45 minutes (while preparing veggies)

  • In instant pot, saute onion, garlic, leek, and peppers in 1 1/2 tablespoons butter (can also cook in dutch oven or slow cooker; start by sautéing these plus carrots and celery)

  • Once softened and aromatic, throw in broth, carrot, zuchinni, celery, cabbage, mushrooms, beans, tomato paste, roasted tomatoes, seasonings, 2 tablespoons butter, and bay leaves

  • Put lid on venting and pressure cook for 25 minutes (simmer on low in dutch oven for 3-4 hours or slow cook for 5-6 hours)

  • Once safe, open lid and remove bay leaves

  • Pour into your bowl, top with cheese and herbs and ENJOY!!

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