30 MINUTE VEGETABLE SOUP

30 MINUTE VEGETABLE SOUP


6 cups potatoes, diced
3 cups carrots cut into rounds
2 cups onions, sliced
2 cups celery, sliced
3 Tbsp. garlic, minced (or more, to taste)
12-oz. tomato paste
2 Tbsp. parsley
2 Tbsp. oregano
¼ cup olive oil
salt and pepper
6-8 cups water

Chop all ingredients; add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.

Fasten pressure cooker lid on, place rocker on top.

Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.

When pressure cooker is rocking, let it cook for 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it’s own.

After it has decompress (such as when your safety lock has dropped), open and enjoy.

Yield: 12-14 servings.