This soup was so good. So filling and so many vegetables.
Instant Pot Summer Vegetable Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 teaspoons minced garlic
- 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
- 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
- 1 sweet bell pepper seeded and chopped
- 2 medium zucchini diced
- 1 cup fresh or frozen lima beans
- 8 ounces sliced mushrooms
- 1 small eggplant peeled and diced
- 4 cups low-sodium vegetable broth
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon salt plus more, to taste
Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
Press “off/stop” button.
Add remaining ingredients to pot.
Place lid on the pressure cooker and make sure the valve is set to “sealing”.
Press “soup” setting and timer to 12 minutes.
The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
Carefully remove the lid, away from your face, and set aside.
Stir the soup. Let cool slightly before serving.
Season with salt and pepper, to taste.
Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/
Sure, Sure… This might not be a true Italian sauce. But it does make a decent substitute when you don’t have all day to simmer your ‘real’ sauce. We have made it more than a few times simple because it’s so easy. You can basically make your noodles and sauce at the same time and have a fairly quickly made dinner after coming home after work.
10 Minute Tomato Sauce
- 1 ⁄4 cup onion grated
- 2 tablespoons butter
- 1 ⁄4 teaspoon dried oregano
- 1 ⁄2 teaspoon salt
- 2 garlic cloves crushed
- 1 28 ounce can crushed tomatoes
- 1 ⁄4 teaspoon sugar
- 1 tablespoon olive oil
- 2 tablespoons fresh basil chopped
Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Saute 2 minutes.
Add oregano and 1/2 tsp salt. Cook with stirring 3 minutes until onions begin to brown.
Add crushed garlic. Cook 30 seconds.
Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering.
Turn heat to medium low. Simmer 10 minutes.
Remove from heat. Stir in olive oil and basil.
Season with salt and pepper to taste. Serve over pasta.
Original recipe: https://www.geniuskitchen.com/recipe/10-minute-tomato-sauce-from-americas-test-kitchen-429838
This is one hell of a treat! Traci has made this a few times, and it’s quite delicious. A caramelized tomato has such a neat savory flavor.
If you want to amaze someone at your next potlock or get together, try this. It really is amazing. It sounds complicated, but overall it isn’t too difficult, it just takes a bit of time. The bright acidic pop of flavor from the tomato, that mixes with the caramelized sugars and sherry vinegar, and that gets rounds out with thyme. I’m salivating as I type.
Carmelized Tomato Tarte Tatin
- 1 package All-butter puff pastry 14 ounces
- 2 tablespoons unsalted butter
- 3 red onions halved and thinly sliced
- ¼ cup plus a pinch of sugar
- ½ teaspoon sherry vinegar
- ¼ cup Kalamata olives chopped pitted
- 1 ½ pints Cherry or Grape tomatoes (about 1 pound ) a mix of colors is nice
- 1 tablespoon Thyme leaves, fresh chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.
Original recipe: https://cooking.nytimes.com/recipes/1017616-caramelized-tomato-tarte-tatin
In an attempt to eat less red meat, we tried to searched for some hearty soups. I was on a kick to find a slow cooker recipe which is how we found this delicious soup.
The first time we made this recipe, we made it exactly to the original. I think we got about 8 or 9 servings out of it. Next time, we’re going to make a few changes. Next time, we’ll wait until half way thru cooking to add the quinoa. it was just a tad bit on the over cooked side to me. We had used a whole medium onion, but the flavor from it was just, meh. Next time, we’ll try sauteing and browning the onion first, to bring out more flavor from it.
Tomato, Kale, and Quinoa Soup
- 1 cup Quinoa, uncooked rinsed thoroughly
- 1 28-ounce can diced tomatoes
- 1 15-ounce can Great Northern beans, drained and rinsed
- 1 onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper to taste
- 1 bunch kale stems removed and leaves chopped
Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
Original recipe: https://damndelicious.net/2016/01/07/slow-cooker-tomato-kale-and-quinoa-soup/