Very Hearty Vegetable Soup

    45 minutes

    A pressure cooked vegie soup recipe that even confirmed carnivores can't get enough of! I also serve it up over rice if I have extra mouths to feed. My pressure cooker is 16ltrs.


    Victoria, Australia
    22 people made this

    Serves: 4 

    • 4 large field mushrooms cut into large cubes
    • 1 onion roughly chopped
    • 1 - 2 cloves garlic minced
    • 3 - 4 tablespoons olive oil
    • oregano, basil and parsley to taste
    • 1/2 medium sweet potato cut into large cubes
    • 2 medium potatoes cut into large cubes
    • 1/2 small cauliflower roughly chopped
    • 1 small head of broccoli roughly chopped
    • 250gm frozen peas and corn
    • 2 carrots roughly chopped
    • 1 can (400g) butter beans
    • 1 can (400g) three bean mix
    • 1 can (400g) tomatoes (either chopped or whole)
    • 1 - 1 1/2 cups stock (beef, chicken or vegetable)
    • salt and pepper to taste

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Pour olive oil into pressure cooker and heat.
    2. Add garlic and onions and stir until onions are translucent. Add herbs then add the mushrooms and stir until mushrooms are coated.
    3. Add sweet potato, potato, cauliflower, broccoli, peas, corn and carrots and stir until all vegetables have a light coating of oil.
    4. Drain and add can of butter beans and can of three bean mix then add the can of tomatoes. Add stock to required level in pressure cooker.
    5. Place lid on pressure cooker and cook for 20 - 25 minutes.
    6. Let out steam, add salt and pepper to taste and serve.

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    Simple recipe and fast to make. Being full of healthy ingredients, makes it a great all rounder for the family. Truly, a hearty soup. Great recipe!  -  04 May 2012