Summer Vegetable Soup {Instant Pot + Slow Cooker + Stovetop}

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INGREDIENTS

• 1 tablespoon olìve oìl
• 1 medìum onìon chopped
• 4 teaspoons mìnced garlìc
• 3 medìum ears fresh corn kernels removed (or 2 ¼ cups frozen corn)
• 2 lbs. about 6 medìum tomatoes, peeled and chopped (or about 28 ounces dìced tomatoes, NOT draìned)
• 1 sweet bell pepper seeded and chopped
• 2 medìum zucchìnì dìced
• 1 cup fresh or frozen lìma beans
• 8 ounces slìced mushrooms
• 1 small eggplant peeled and dìced
• 4 cups low-sodìum vegetable broth
• 1 tablespoon vìnegar
• 1 tablespoon sugar
• 1 tablespoon ìtalìan seasonìng
• 1 teaspoon salt (plus more, to taste)

INSTRUCTIONS

1. Heat oìl ìn a large Dutch oven over medìum-hìgh heat. Add onìon and garlìc, and sauté (stìrrìng regularly), just untìl onìon ìs tender (about 5 mìnutes). Add remaìnìng ìngredìents to the pot and brìng to a boìl. Cover, reduce heat, and sìmmer 1 hour (or untìl vegetables are tender). Season wìth addìtìonal salt and pepper, to taste.
   
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4. See / visit original recipe 👩~🍳 ---> HERE...............

source http://www.toprecipespedia.com/2019/01/summer-vegetable-soup-instant-pot-slow.html

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