Ten Vegetable Soup

 Ten Vegetable Soup 

2 tbsp olive oil

1 cup diced onion

2 tbsp minced garlic

2 stalks celery diced (3/4 cup)

1 red pepper, diced

1 yellow pepper, diced

1 cup diced carrots

Prep above and set aside. 

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp basil

1/2 tsp dry mustard 

1 tsp ground cumin

1-2 bay leaves

1 tbsp soy sauce 

1/2 tbsp red pepper flakes (optional - a little goes a long way) 

1 tbsp tomato paste

1 15-oz can diced tomatoes, do not drain

6 cups vegetable stock

1 15-oz can garbanzo beans, drain and rinse

1 cup frozen corn

1/2 tbsp lemon juice

1/2 tsp red wine vinegar

4 cups spinach (more or less to taste) 

1/2 lb orzo, cook to al dente 

Heat olive oil in instant pot on sauté for 5-7 minutes. Add spices and stir to coat.  

Add soy sauce and tomato paste and stir. 

Add remaining ingredients EXCEPT spinach and pasta.  Pressure cook using soup setting for 30 minutes.  

Allow to naturally release pressure for 15-20 minutes.  Release remaining pressure. 

Remove bay leaves ( much easier to do this before adding the spinach.  Ask me how I know 😉)

Stir in spinach and orzo.