Type what you have

Ingredients

• ✓ vegetable bouillon base
• olive oil
• balsamic vinegar
• orange bell pepper
• celery
• carrot
• onion
• garlic
• black-eyed pea
• water
• chipotle pepper
• adobo sauce
• liquid mesquite smoke flavoring
• cumin
• black pepper

Instructions

1. 1 Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
2. 2 Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

By Amanda

Ingredients

• ✓ vegetable bouillon base
• olive oil
• onion
• garlic
• sweet potato
• paprika
• chipotle pepper
• salt
• water
• orange juice
• heavy cream

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
2. 2 Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.

By France Cevallos

Ingredients

• ✓ vegetable bouillon base
• butter
• onion
• parsley
• flour
• chicken stock
• pumpkin puree
• chicken soup base
• pesto
• heavy cream
• salt
• garlic powder
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
2. 2 Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

By shendho

Ingredients

• ✓ vegetable bouillon base
• olive oil
• onion
• couscous
• water
• cinnamon
• garam masala
• bay leaf
• cranberry
• broccoli
• almond
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
2. 2 Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

By Lenny

Ingredients

• ✓ vegetable bouillon base
• olive oil
• ground beef
• oregano
• thyme
• carrot
• potato
• onion
• garlic
• water
• tomato
• cabbage
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function for medium heat. When hot, add olive oil and coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook, stirring frequently, until softened, about 5 minutes. Turn off Sauté mode.
2. 2 Stir in water, undrained tomatoes, cabbage, bouillon base, salt, and pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid; stir. Serve hot.

By alievanleuven