Stone Soup

7 cups water
7 chicken bouillon cubes
5 peeled, chopped potatoes
5 peeled, chopped carrots
2 yellow summer squash (smallish)
1 small onion, chopped
1/2 tsp garlic powder
3/4 cup dry ABC noodles (3.6 oz)

Put all of the ingredients in an instant pot and set to cook for 10 minutes, quick release.

Serve with salad croutons and/or a loaf of bread.

Creamy Vegan Potato Soup

 6 baked potatoes
1 onion, diced
3 tsp garlic powder (or 3 cloves garlic, diced)
3/4 cup dry white beans, cooked (or 1 can white beans)
6 cups water
6 bouillon cubes
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup instant mashed potatoes

Directions:
-Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skins.
-Blend white beans until smooth with immersion blender (add water if needed to help them blend).
-Sauté onions, garlic, and 1 T water in instant pot (or large skillet over medium heat). 
-Add everything else to the instant pot, cook 8 minutes. Use quick release.

Hearty Black Bean Soup

Family Fun Magazine
1-2 cups tomato salsa
1 can green chilies (opt.)
4 (15.5 oz) cans black beans, drained & rinsed 
    or 2-3 cups black beans soaked and cooked
4 chicken bouillon cubes
4 cups water
2 cups pumpkin puree
1 can chicken (12.5 oz)
2 tsp lime juice
Combine and heat all of the above or cook in instant pot for seven minutes—natural pressure release.

Minestrone in Minutes

"Ridiculously easy? Check. Incredibly flavorful and satisfying? Double check! This is a delicious, make-it-your-own Italian vegetable soup. Add any vegetables or beans you want to use up, or a small amount of small rice or pasta--just place it in the bottom of your bowl and ladle the hot soup on top. To save time, you can even use frozen mixed vegetables to replace the carrots, celery, and zucchini. This soup reheats well, so enjoy it throughout the week." Recipe adapted from The Book of Veganish
Makes 4 servings
Ready in 30 minutes

Ingredients:
1 large onion, chopped
2 medium carrots, chopped
2 large cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (15.5 oz) can cannellini beans or other white beans, drained and rinsed (or 1 cup dry white beans cooked in the instant pot for 30 minutes)
1 medium zucchini, diced
4 cups vegetables broth
1 tsp dried basil
1/2 tsp dried oregano
salt and ground black pepper

1-Heat a large saucepan over medium heat. Place the onion, carrot, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1-2 T at a time as needed, to keep the vegetables from sticking to the pan.

2-Stir in the tomatoes and their juices, beans, zucchini, and broth. Add the basil, oregano, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.

3-Taste and adjust the seasonings, adding more salt and pepper if needed. Serve hot.

This could also be cooked in an instant pot. Use the saute function on the pot for step one then add all the other ingredients and set it to cook for 15 minutes, using the quick release at the end when finished. Or after step one, dump everything in a slow cooker for three or four hours.

from Forks Over Knives
https://www.forksoverknives.com/recipes/minestrone-in-minutes/#gs.c6scjd
(We doubled this in September, 2019 for 10 people and everyone liked it.)

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.