Instant Pot Tomato Veggie Soup – Plant Strong, Esselstyn
Santa brought me an Instant Pot for Christmas, and I’ve been happily trying all my favorite recipes in it. It’s so satisfying to get a deep, rich, “all day cook” taste out of this little machine after just a few minutes of cooking. I love how the flavors of all my herbs and spices permeate everything in minutes.
The first recipe that made me say “wow!” was this one- it tastes just like my favorite tomato soups from childhood, without all the added oil and salt. This is #plantstrong and #plantperfect – a recipe for anyone who’s following Esselstyn’s “Prevent and Reverse Heart Disease” plan.
I use green lentils, and when I buy a 16 oz bag I use half of it for this soup. Rinse the beans well before adding them to your pot. You can also use red lentils, which will cook down more and make a thicker soup.
I’m a huge soup fan anyway, but this is one of those that I look forward to having in the fridge for leftovers for two or three more meals. It’s so nourishing, hearty and delicious, I feel like I’m feeding all my cells with every bite. The potatoes are hearty enough that I don’t feel like I need anything else- a true one-pot meal.
Enjoy!
Ingredients
- 28 oz crushed tomatoes
- 1 large white onion diced
- 3 carrots large, diced
- 4 stalks celery diced
- 8 oz green lentils
- 4 Yukon Gold potatoes medium, diced
- 1 bay leaf
- water to cover
Instructions
- Add all ingredients to Instant Pot.
- Using the Soup setting, choose “low pressure” and cook time 8 minutes.
- Allow to cook, making sure to follow all Instant Pot directions regarding venting, etc. Ensure you have enough water to allow the potatoes and lentils to expand, but do not overfill your instant pot. This recipe fit in my 6 quart pot and I filled the water to 3/4 line.
- Stir well before serving. Add salt and pepper to taste.
Nutrition
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