Vegetarian

WFPB Creamy Vegetable Soup is for Dinner.

WFPB Creamy Vegetable Soup takes 30 minutes to prepare.

WFPB Creamy Vegetable Soup takes 360 minutes to cook.

WFPB Creamy Vegetable Soup makes 8 servings.

The ingredients for WFPB Creamy Vegetable Soup are:

3 cup diced Potato, raw
2 cup, chopped Carrots, raw
1 large Onions, raw diced
1 stalk, large (11"-12" long) Celery, raw chopped
2 cup, diced Zucchini
4 cup Vegetable Broth
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1 cup kernels Yellow Sweet Corn, Frozen
2 tsp Garlic powder
1 tsp Sage, ground
1 tsp Thyme, ground
.5 tsp Salt
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1 cup Beans, white
2 TBS Cornstarch
1/2 to whole can of Creamed Corn
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1 cup frozen Peas-defrosted

Here is how you make WFPB Creamy Vegetable Soup:

Add all chopped fresh vegetables into instant pot with the broth. Cook on high pressure for 5 minutes. (Alternately put in slow cooker and cook for 4 hours). Release pressure and add spices, and frozen corn. Cook on slow cooker setting for another 2 to 3 hours. Puree beans, cornstarch and 1 cup of water til smooth. Add to soup, and then add creamed corn. Bring back to a boil to thicken, than just before serving add the defrosted peas. (We don't like overcooked peas, so that is why they are just tossed in at the end to heat up.)Serving Size: Serves 8Number of Servings: 8Recipe submitted by SparkPeople user SISSYFEB48.

The nutritional information for WFPB Creamy Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 174.5

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 736.7 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 6.8 g
• Protein: 6.3 g

The dietary needs meet for WFPB Creamy Vegetable Soup is Vegan