You can use any blend of vegetables you like, including fresh vegetables. I just like the ease and convenience of frozen.
- Stir in 1-2 tablespoons of nutritional yeast before serving.
- Add a handful or two of fresh baby spinach and allow to wilt just before serving.
I used the liquid from the canned beans because I find it results in a richer broth, but if you prefer to use water or vegetable broth, drain the beans, measure the liquid, and replace it with water or broth.
The slowest part of Instant Pot cooking is waiting for the pot to reach high pressure. Thawing the vegetables beforehand or using fresh rather than frozen will shorten the cooking time.
Finally, it's easy to make this soup on the stove
, but you should start with 4 cups of water and add more as necessary because more water evaporates in stove-top cooking.
This makes 6 average sized servings (about a cup and a half) or 4 meal-sized servings (about 2 1/2 cups each). A large serving is 1 point on Weight Watchers Freestyle.