ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
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
- 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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- See / visit original recipe 👩~🍳 ---> HERE...............
source http://www.toprecipespedia.com/2019/01/summer-vegetable-soup-instant-pot-slow.html
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