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    You are in: Home / Low-cholesterol / 30 Minute Vegetable Soup Recipe
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    30 Minute Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    crowmama's Note:

    Pressed for time? With a pressure cooker, you can have this soup in a half hour. Ingredient quantities vary in my house, but this recipe is flexible to use up leftover veggies in the fridge. Great to service with pasta as a vegetarian sauce, or with egg noodles as a soup. If you reduce the water during the cooking, you get a thicker, stew like recipe.

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    Units: US | Metric


    1. 1
      Chop all ingredients, add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.
    2. 2
      Fasten pressure cooker lid on, place rocker on top (I use a Presto stainless steel pressure cooker with a weighted rocker, which will maintain 15 psi or pounds per square inch when it's rocking and steaming).
    3. 3
      Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.
    4. 4
      When pressure cooker is rocking, let it cook for 15 minutes. After 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it's own.
    5. 5
      After it has decompressed (such as when your safety lock has dropped), open and enjoy.

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    Nutritional Facts for 30 Minute Vegetable Soup

    Serving Size: 1 (261 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 149.6
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 266.6 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 4.4 g
    Sugars 6.8 g
    Protein 3.5 g

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