1teaspoongarlic pepper (you can also use black pepper, if needed)
2bay leaves
1tablespoondried basil
1teaspoondried thyme
Pinch of red pepper flakes (optional)
2tablespoonstomato paste (Optional, if desired. Adding will enhance the tomato flavor)
Instructions
INSTANT POT:
Clean and chop your vegetables into large chunks (if needed) and add to the Instant Pot.
Add vegetable broth, chicken bouillon cubes, minced garlic, dried oregano, garlic pepper, bay leaves, dried basil and dried thyme.
Lock the Instant Pot lid in place and select the 'Pressure Cook' function on high. Cook for 8 minutes.
Once the timer beeps, pressure release naturally for 5-10 minutes. Then, quick release all remaining pressure.
Carefully remove the lid, remove the bay leaves and stir the soup. Taste and add any additional salt and pepper, if needed.
Serve warm with cracker, garlic breadsticks and enjoy!
STOVE TOP:
Clean and chop your vegetables into large chunks (if needed).
In a large pot on the stove over, add all ingredients. Bring to a simmer and cover for 45 minutes or until vegetables are tender. Taste and add any additional salt and pepper, if needed.
Serve warm with cracker, garlic breadsticks and enjoy!
SLOW COOKER:
Clean and chop your vegetables into large chunks (if needed).
Add all ingredients to your slow cooker. Cover and cook on low for 5-6 hours or on high for 3-4. Taste and add any additional salt and pepper, if needed.
Serve warm with cracker, garlic breadsticks and enjoy!