Our family is big on soup. This favorite is quick to make and very tasty, giving me plenty of time to have fun with the family. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.
Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 604mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
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