30 Minute Vegetable Soup

Name: 30 Minute Vegetable Soup
Ingredients: 6 cups potatoes, diced; 3 cups carrots, cut into rounds; 2 cups onions, sliced; 2 cups celery, sliced; 3 tablespoons garlic, minced (or more, to taste); 12 ounces tomato paste; 2 tablespoons parsley; 2 tablespoons oregano; 1/4 cup olive oil; salt and pepper; 6 -8 cups water

11 ingredients

5 steps

Ingredients

6 cups potatoes, diced
3 cups carrots, cut into rounds
2 cups onions, sliced
2 cups celery, sliced
3 tablespoons garlic, minced (or more, to taste)
12 ounces tomato paste
2 tablespoons parsley
2 tablespoons oregano
1/4 cup olive oil
salt and pepper
6 -8 cups water

Directions

1

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.
2

Fasten pressure cooker lid on, place rocker on top (I use a Presto stainless steel pressure cooker with a weighted rocker, which will maintain 15 psi or pounds per square inch when it's rocking and steaming).
3

Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.
4

When pressure cooker is rocking, let it cook for 15 minutes. After 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it's own.
5

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