Ingredients
1 Tbsp olive oil
1 cup diced onions
3 ribs of celery, sliced
2 large carrots, peeled and sliced
6 cups water
2 Tbsp Better Than Bouillon Vegetable Base
1 bay leaf
2 tsp Italian seasoning
1 tsp black pepper
1/2 tsp smoked paprika
Pinch of cayenne pepper
2 tsp garlic powder
1 tsp kosher salt
4 cups of chopped cabbage
1/4 cup tomato paste
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can green beans, drained
Instructions:
Instant Pot Instructions:
Turn Instant Pot to sauté setting. When displays says HOT add in the oil, onions, celery and carrots. Sauté for about 5 minutes.
Pour in the water and scrape bottom of pot so that nothing is sticking. Keep the Instant Pot on the sauté setting so that the water can start warming up while you add in the rest of the ingredients.
Add in Better than Bouillon, bay leaf, Italian seasoning, pepper, paprika, cayenne, garlic powder, kosher salt, cabbage, tomato paste, diced tomatoes, green beans.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. If you don’t have a soup button set the pressure cook button to low pressure for 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir and ladle into bowls and serve.
Slow Cooker Instructions:
Add all ingredients (except olive oil, you don’t need it for slow cooker version) to the slow cooker.
Cover and cook on low for 8 hours.
Stir and ladle into bowls and serve