Description
Packed with plenty of flavor and nutrients, this easy Instant Pot, Crockpot, and Stove Top vegetable soup recipe is a hearty comfort food ready in minutes.
Ingredients
Units
Scale
- 4 strips (5 ounces) thick-cut uncured bacon, diced into 1 inch pieces plus more for topping, if desired
- 2 cups sliced mushrooms
- 1 cup diced yellow onion or 1 small yellow onion
- 2 garlic cloves or 1 teaspoon minced garlic
- 3 celery stalks, chopped
- 1 large carrot, chopped
- 1 medium parsnip or additional carrot, chopped
- Light olive oil, as needed
- 3 cups (~ 500 grams) baby potatoes, quartered
- 28 ounces chicken broth
- 1/2 teaspoon smoked paprika
- 3 thyme sprigs or 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 4 ounces smoked ham or ham steaks, diced
- Optional Toppings: fresh parsley, grated Parmesan cheese, diced bacon
Instructions
Instant Pot Instructions
- Heat a 4-quart Instant Pot using the SAUTE mode. Add diced bacon and cook until the edges are crisp, around 3-4 minutes. Remove cooked bacon and drain well on paper towels. Reserve 1 Tablespoon bacon grease (for sautéing) and extra cooked bacon for topping, if desired.Â
- Add onion, garlic and mushrooms to the Instant Pot. Saute for 3-4 minutes or until mushrooms and onion are softened, but not browned. Stir in the celery, carrot and parsnip and saute for an additional 2 minutes. Add olive oil (or bacon grease) if the veggies are starting to stick to the pot.
- Turn off SAUTE mode and place the potatoes in the pot. Add paprika, thyme, salt, black pepper, and chicken broth to the pot. Stir to combine.Â
- Place bay leaf on top and cover with lid. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and on high pressure for 10 minutes, then natural release for 5 minutes. Release remaining pressure, remove lid (once unlocked), and remove bay leaf and thyme stems.Â
- Stir in diced ham and bacon, then place on warm for 5-10 minutes or until the ham is warmed. Season to taste and top with optional toppings.
- Store in an airtight container in the fridge for 3-4 days.
Slow Cooker InstructionsÂ
- In a large skillet on medium-high heat, add diced bacon and cook until the edges are crisp, around 3-4 minutes. Remove cooked bacon and drain well on paper towels. Reserve 1 Tablespoon bacon grease (for sautéing) and extra cooked bacon for topping, if desired.Â
- Add onion, garlic and mushrooms to the skillet. Saute for 3-4 minutes or until mushrooms and onion are softened, but not browned. Stir in the celery, carrot and parsnip and saute for an additional 2 minutes. Add olive oil (or bacon grease) if the veggies are starting to stick to the pot.
- Turn off the heat and place the veggies in the slow cooker. Layer the potatoes on top. Stir in paprika, thyme, salt, black pepper, and chicken broth.Â
- Place bay leaf on top and cover with lid. Cook on HIGH for 3 hours. Remove bay leaf and thyme stems. Â
- Stir in diced ham and bacon cooking on HIGH for an additional 30 minutes. Season to taste and top with optional toppings.
- Store in an airtight container in the fridge for 3-4 days.
Notes
Storage Tips – Once cooled completely, soup can be kept in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 30-35 minutes
- Category: soup
- Method: instant pot/slow cook
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 279
- Sugar: 6 g
- Sodium: 474.2 mg
- Fat: 12.9 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4.9 g
- Protein: 13.6 g
- Cholesterol: 5 mg
