VEGETABLE OIL BRANDS RECIPES

Name: Vegetable Soup
Prep time: 20 min
Cook time: 4 min
Yield: 10 Servings
Cuisine: Modern
Ingredients: 2 tsp olive oil; 1 medium onion (diced); 3 large carrots (diced); 3 celery stalks (diced); 2 tbsp minced Garlic; 1 cup green bell pepper (diced or 1 cup sliced zucchini); 1 cabbage (chopped); 14 oz Fire Roasted Tomatoes (1 can); 8 cup vegetable broth (or chicken, or beef); 3 bay leaves; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp red pepper flakes; 1/2 tsp salt; 1/2 tsp black pepper

VEGETABLE SOUP – INSTANT POT RECIPES

Vegetable Soup – Instant Pot Recipes image

Provided by Holy Mess

Prep Time 20 minutes

Cook Time 4 minutes

Yield 10 Servings

Number Of Ingredients 15

Ingredients

2 tsp olive oil
1 medium onion (diced)
3 large carrots (diced)
3 celery stalks (diced)
2 tbsp minced Garlic
1 cup green bell pepper (diced or 1 cup sliced zucchini)
1 cabbage (chopped)
14 oz Fire Roasted Tomatoes (1 can)
8 cup vegetable broth (or chicken, or beef)
3 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper

Steps:

Cut all vegetables and set aside.
Set on SAUTE mode and pour in the olive oil.
Add in the diced onion, carrots, and celery and mix until combined.
Saute for a few minutes or until the vegetables become soft, about 5 minutes.
Stir in the minced garlic.
Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
Lock the lid in place and close the stem vent.
Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
Allow the IP to natural release for 5 minutes once timer goes off.
Remove lid and stir to combine.
Enjoy!

VEGETABLE FRIED RICE RECIPE: HOW TO MAKE IT

Vegetable Fried Rice Recipe: How to Make It image

—Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/4 cup finely chopped onion
2 teaspoons canola oil
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
3 tablespoons reduced-sodium teriyaki sauce
2 tablespoons lime juice
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
3 cups cold cooked rice
2 cups frozen mixed vegetables, thawed

Steps:

In a large nonstick skillet, saute onion in oil until tender. Add ginger and garlic; saute 1 minute longer or until garlic is tender. Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes. Add rice and mixed vegetables; cook and stir over medium heat until vegetables are tender.

Nutrition Facts : Calories 169 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 34g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 vegetable

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