While this soup is super easy to make, all the flavors are still there. I freeze it in 1 cup portions, and always have it available for lunch.
1 large onion, chopped
2 cloves garlic, chopped
3 Tablespoons Italian seasoning
2 teaspoons salt
1-1/2 to 2 lb. frozen mixed vegetables
4 cups vegetable or chicken broth
Turn IP on saute mode and cook onion in a little oil.
Add garlic and saute for 30 seconds.
Dump in mixed vegetables, Italian seasoning, salt and broth.
Stir well with long wooden spoon.
Turn IP off.
Add lid, making sure valve is in sealed position.
Cook on manual high for 10 minutes.
Quick release.
I like to add 1/2 cup (measure raw) cooked and cooled quinoa or rice when soup cools.
