PRESSURE COOKER TOMATO SOUP RECIPES

Name: Pressure-Cooker Greek-Style Lentil Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings (3 quarts).
Cuisine: Europe, Greek
Ingredients: 4 cups water; 4 cups vegetable broth; 2 cups dried lentils, rinsed; 2 medium carrots, chopped; 1 small onion, chopped; 1 celery rib, chopped; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 cup chopped fresh spinach; 1/2 cup tomato sauce; 1 can (2-1/4 ounces) sliced ripe olives, drained; 3 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon pepper; Optional toppings: Chopped red onion, chopped parsley and lemon wedges

PRESSURE-COOKER GREEK-STYLE LENTIL SOUP RECIPE: HOW TO MA…

Pressure-Cooker Greek-Style Lentil Soup Recipe: How to Ma… image

This is a nice warming soup on a chilly day. Lentils are so good for you, too! —Mary Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 134 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 24g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 starch

SPICY CHICKEN TOMATO SOUP RECIPE: HOW TO MAKE IT

Spicy Chicken Tomato Soup Recipe: How to Make It image

Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 can (10-3/4 ounces) tomato puree
1 can (10 ounces) diced tomatoes and green chiles
1 large onion, finely chopped
2 garlic cloves, minced
1 bay leaf
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/2 to 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Steps:

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

Nutrition Facts : Calories 196 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 800mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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