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Instant Pot Mexican Vegetable Soup
COOK AT HOME MOM19Ingredients
45Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 32 oz. vegetable stock
- 1 Tbsp. olive oil (or avocado oil)
- 1 large russet potato (or 2 medium potatoes, about 1.5 cups diced)
- 1/2 medium onion (about 1/2 cup diced)
- 3 cloves garlic
- 15 oz. fire roasted tomatoes (or diced tomatoes)
- 1 1/2 cups black beans (rinsed, about 1 can)
- 1 1/2 cups corn (frozen or canned)
- 1 bell pepper
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1/2 tsp. chili powder
- salt
- pepper
- 3 Tbsp. cilantro
- 1 lime (sliced)
- 1/8 cup plant based sour cream (optional)
- 1 avocado (optional)
- tortilla chips (unchecked▢, optional)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1560mg65% |
| Potassium1330mg38% |
| Protein12g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber16g64% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C100% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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