Farmer's Market Rustic Vegetable Soup

from Meridian Magazine
-An instant pot recipe that could be made in a slow cooker or on the stove.
(We made this on 9/29/19 and it fed ten of us. Everyone seemed to like it (at least no one complained). Tommy had fifths.

Ingredients:
2 T water (or as needed for sauteing)
1 large onion, chopped
2 garlic cloves, peeled and minced (or 2 tsp garlic power or 2 tsp jarred garlic)
6 medium red-skinned potatoes, scrubbed and chopped (or use white potatoes)
4 carrots chopped (or more)
1/2 head cabbage chopped
8 cups water
8 chicken bouillon cubes
2 bay leaves
1 tsp thyme
2 tsp Italian seasoning or parsley
salt and pepper to taste
1 T cider vinegar, optional
You can also add zucchini, okra, parsnips, turnips or rutabaga

1. Hit the saute button and cook onion and garlic in the water until soft.
2-Add remaining ingredients to the pot and set cook time for 15 minutes. Use quick release when done.