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!

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