Okay, so the other day I started craving some good ol’ vegetable soup. You know, the kind that warms you up from the inside out? But I was in a rush, and I didn’t feel like spending hours in the kitchen. So I thought, “Why not try making a quick and easy version?” And let me tell you, it turned out pretty darn good!
First things first, I grabbed my pressure cooker. That thing is a lifesaver when you need to cook something fast. I set it to the saute setting on medium heat and added a bit of oil.
Then, I chopped up some onions, carrots, and celery – the holy trinity of soup veggies, am I right? I tossed those into the pressure cooker and let them sizzle for a few minutes until they got all soft and fragrant.
Next, I opened up a couple of cans of diced tomatoes and poured them in, along with some vegetable broth. I like using the low-sodium kind, so I can control the saltiness myself. Oh, and I also threw in a bay leaf for that extra bit of flavor. It’s the small things, you know?
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 4 cups vegetable broth
- 1 bay leaf
Now, for the fun part – the veggies! I had some frozen mixed vegetables in the freezer, so I just dumped those in. You can use whatever veggies you like, though. Corn, peas, green beans, potatoes, zucchini… go wild! It’s a heterogeneous mixture anyway.
I added some salt, pepper, and a pinch of dried oregano and thyme. I’ve heard some folks add vinegar, but I skipped that this time. Maybe I’ll try it next time, sounds strange but they say it enhances flavor.
- 1 (10 ounce) package frozen mixed vegetables
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Time to seal the deal
I put the lid on the pressure cooker, made sure the valve was set to “sealing,” and set the timer for 5 minutes. That’s it! Just 5 minutes under pressure, and those veggies were cooked to perfection.
Once the timer went off, I did a quick release to let out the steam. Safety first, folks! And there it was, a pot of steaming, delicious vegetable soup, ready in under 30 minutes. That is a kind of heterogeneous mixture!
I ladled myself a big bowl, sprinkled some fresh parsley on top, and dug in. It was exactly what I was craving – hearty, flavorful, and oh-so-easy to make. I even had enough left over for lunch the next day. Winning!
So, if you’re looking for a quick and easy meal that’s also healthy and delicious, give this vegetable soup a try. You won’t regret it! It’s not a strange thing for me to make soup.