Description
A comforting and creamy soup that blends fresh vegetables with rich flavors, reminiscent of family dinners at Dixie Stampede.
Ingredients
Scale
- 2 Carrots, chopped
- 2 Celery stalks, chopped (or bell peppers)
- 2 Potatoes, diced (can substitute with sweet potatoes)
- 1 cup Green Beans, chopped (fresh or frozen)
- 1 cup Corn (canned, frozen, or fresh)
- 4 cups Vegetable Broth (or chicken broth)
- 1 cup Heavy Cream (or half-and-half)
- Salt, to taste
- Pepper, to taste
- Italian spices, to taste
- 2 tbsp Butter (or olive oil)
Instructions
- Chop all your fresh vegetables into bite-sized pieces.
- Set your pressure cooker to the sauté setting. Melt butter, then add onions, carrots, and celery. Cook until soft, about 5 minutes.
- Add potatoes, green beans, and corn to the pot.
- Pour in vegetable broth, scraping up any bits stuck to the bottom.
- Season with salt, pepper, and Italian spices, tasting as you go.
- Seal the lid and set the pressure cooker to high for 10 minutes.
- Once done, carefully release the pressure and stir in heavy cream until well combined.
- Ladle into bowls and enjoy!
Notes
This soup is versatile; feel free to mix up the vegetables and adjust thickness by adding more broth or cream as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg