Fructose Free Instant Pot Vegetable Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced
- ¾ lb yukon gold potatoes, cut into ¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 4 cups low-sodium vegetable broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen corn kernels
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp tomato paste
- 1 bay leaf
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté mode. Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the tomato paste and stir to coat the onion and garlic, cooking for 1 minute until the paste darkens slightly. Press Cancel to turn off Sauté mode.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!