PP Tomato Vegetable Soup

Culinary Enthusiast:  Cathi Salach
Makes:  8 servings
Prep Time: 15 minutes
Cook Time:  10 minutes in pressure cooker
Total Time:  25 minutes

INGREDIENTS

• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 8 oz. mushrooms (any type), sliced
• 3 average for or 2 lg. yellow potatoes, diced
• 6 c vegetable broth
• 1 28 oz. tomato purée
• 2 15 oz cans garbanzo beans, rinsed and drained
• 1 T Italian seasoning
• 1 T dried basil
• 1 T Benson’s Table Tasty, or salt-free seasoning of your choice
• 1 ½ t granulated garlic
• ¼ to ½ t red pepper flakes
• 1 bunch Swiss chard, chopped
• 1 lb. riced cauliflower
• (Cooked brown rice, about 3 c)

DIRECTIONS

1. Put first 13 ingredients into pressure cooker and put lid on. Set to sealing. 
2. Bring to high pressure for 5 minutes. 
3. Quick release pressure. 
4. Add next two ingredients and return to high pressure for 2 minutes. 
5. Quick release. 
6. Stir well. 
7. Spoon about 1/3 cup of rice into a soup bowl and fill with soup.

TIPS

1. An 8 qt.. pressure cooker works best. 
2. If using a 6 qt. be sure not to fill beyond the fill line. 
3. Can be made on a stove top. Just simmer until veggies are tender.

IT'S THE FOOD!