Summer Garden Vegetable Soup

This wonderful soup is prepared in an electric pressure cooker in only minutes...I Love my electric Pressure Cookers....They are a Must Have!!! 

Ingredients:

1 Tbsp. olive oil

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/2 cup onion, chopped

3 – 4 cloves garlic, minced

6 cups vegetable broth

3 cups in total of your favorite in-season vegetables such as green beans, zucchini, yellow squash, red bell peppers, beans, potatoes and/or corn, chopped

4 cups peeled, seeded, and chopped tomatoes or 2 15-oz. cans of crushed tomatoes

2 Tbsp. fresh herbs of your choice such as basil, oregano, and/or parsley, chopped

Salt and pepper to taste

Freshly grated Parmesan cheese to garnish


Directions:


In a 5-qt. pressure cooker, add the oil and heat on high, or 'brown', with the lid off. Sauté the onions, celery, carrots, and garlic for about 5 minutes. Add the remaining ingredients, except for the fresh herbs, and stir. Securely lock on the pressure cooker's lid, set the cooker to high, and cook for 5 — 7 minutes. Perform a quick release to release the cooker's pressure. Safely remove lid and check for doneness. Serve topped with fresh herbs and freshly grated Parmesan cheese.