Servings: 10 to 12

In the Instant Pot: (Whatever you have in your fridge - Don't be limited by this list) In the Instant Pot: (Whatever you have in your fridge - Don't be limited by this list)
2 tablespoons water or vegetable stock 2 tablespoons water or vegetable stock
1 large sweet onion, diced 1 large sweet onion, diced
8 cloves garlic minced 8 cloves garlic minced
2 tablespoons tomato paste optional 2 tablespoons tomato paste optional
1 cup zucchini diced chopped and/or bell peppers, squash 1 cup zucchini diced chopped and/or bell peppers, squash
1 cup celery chopped (about 2 stalks) 1 cup celery chopped (about 2 stalks)
1 medium carrot sliced 1 medium carrot sliced
4 medium russet potatoes or sweet potatoes, large diced 4 medium russet potatoes or sweet potatoes, large diced
1/4 red and/or cabbage chopped - about 3 cups ¼ red and/or cabbage chopped - about 3 cups
½ medium turnip, large diced ½ medium turnip, large diced
½ medium rutabaga, large diced ½ medium rutabaga, large diced
1 medium parsnip, diced 1 medium parsnip, diced
12 oz frozen Italian or Mexican style veggies 12 oz frozen Italian or Mexican style veggies
2 14. 5 ounces cans diced tomatoes 2 14. 5 ounces cans diced tomatoes
12 oz cup green beans cut in half 12 oz cup green beans cut in half
12 oz frozen corn 12 oz frozen corn
4-8 oz sliced mushrooms 4-8 oz sliced mushrooms
1 cup broccoli florets 1 cup broccoli florets
2 Tbl chili powder 2 Tbl chili powder
1/2 Tbl paprika ½ Tbl paprika
2 teaspoons dried basil 2 teaspoons dried basil
2 teaspoon dried oregano 2 teaspoon dried oregano
1 Tbl onion powder 1 Tbl onion powder
1/2 Tbl garlic powder ½ Tbl garlic powder
1 tsp cumin powder 1 tsp cumin powder
1/4-1/2 tsp cayenne powder ¼ to ½ tsp cayenne powder
1/2 -1 teaspoon red pepper flakes ½ to 1 teaspoon red pepper flakes
2 Tbl apple cider vinegar 2 Tbl apple cider vinegar
1 Tbl lemon juice 1 Tbl lemon juice
2 tsp dried sage 2 tsp dried sage
1 Tbl turmeric 1 Tbl turmeric
6-7 cups low-sodium vegetable broth or more 6 to 7 cups low-sodium vegetable broth or more
Several bay leaves Several bay leaves
1 teaspoon salt or to taste 1 teaspoon salt or to taste
1 teaspoon pepper or to taste 1 teaspoon pepper or to taste
Bean mixture: subheading: Bean mixture:
1 can black beans, rinsed and drained 1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained 1 can kidney beans, rinsed and drained
1 can hot chili beans 1 can hot chili beans
1 can garbanzo beans with liquid 1 can garbanzo beans with liquid
1 can tomato sauce 1 can tomato sauce
1 tsp crushed fennel 1 tsp crushed fennel
1 cup low-sodium vegetable broth 1 cup low-sodium vegetable broth
Garnish: subheading: Garnish:
Chopped spinach or other dark greens, optional Chopped spinach or other dark greens, optional
Fresh parsley leaves, finely chopped, optional Fresh parsley leaves, finely chopped, optional
Sriracha to taste, optional Sriracha to taste, optional
1 tsp turmeric 1 tsp turmeric

Optional: Set IP to saute. Once HOT, add onion, cook for a few minutes, until soft. Add water/stock if needed to prevent sticking.
Add minced garlic, cook for 1 minute, stirring all the time.
Add all the cut veggies.
Add all the seasonings.
Add 6 to 7 cups of broth. The broth should just slightly cover the veggies.
Close lid and set to the Soup setting or select High Pressure for 6 minutes.
Meanwhile prep the bean mixture on the stovetop.
When timer goes off, do a 10 minute Natural Pressure Release. Then release any remaining steam.
Gently stir to combine the soup. Add the bean mixture to the soup and stir.
Add fresh greens and combine or top the soup with them, optional
Serve and garnish with chopped parsley, optional

Sautéing the onion and garlic in the beginning is optional. I don't saute first.  Sautéing the onion and garlic in the beginning is optional. I don't saute first.
Options: Make it "meaty" - add bulgur, TVP or lentils. Serve over a baked potato, steamed rice or quinoa.  Options: Make it "meaty" - add bulgur, TVP or lentils. Serve over a baked potato, steamed rice or quinoa.
Dice smaller for softer veggies, larger for less soft.  Dice smaller for softer veggies, larger for less soft.