This one-pot soup recipe has a great vegetable variety that adds a lot of color and texture, and is bursting with delicious flavor! The recipe is courtesy of Erica Durian in DeKalb, Illinois, and is featured in our new cookbook, Readers’ Best Recipes and the Stories Behind Them.
I experimented with chili, soup, and stew recipes for a long time, trying to find a combination with a lot of vegetables that my husband (who is not overly fond of vegetables), my son (who doesn’t like spicy food), and I (a vegan with celiac disease) would all enjoy. Ultimately, I found that none were satisfactory, but that if I took a few ingredients from each, I had a combination that we could all enjoy. - Erica Durian, DeKalb, Illinois
For video instructions, click here!
Put all ingredients, except toppings, into an electric pressure cooker or slow cooker. Add enough water to cover.
For electric pressure cooker: Set for 11 minutes; let sit for 10 minutes after complete and then release valve.
For slow cooker: Cook on high for 2 to 3 hours or low for 6 to 8 hours.
Serve over rice or pasta or with baked potatoes or cornbread as a side.