Better Than Bouillon Seasoned Vegetable Base Description
A rich base that's made by combining real sautéed onions, celery, and carrots. This is the perfect starting point to create vegetable broth, minestrone soup or add it to rice for minimal flavor.
Only 1 tsp Better Than Bouillon = One Cube or 8 oz Can Broth
For the best results, refrigerate after opening.
Directions
For best results, refrigerate after opening.
Basic Stock Directions: Dissolve 1 teaspoon (equal to 1 bouillon cube) Seasoned Vegetable Base in 8 oz boiling water. For each quart of stock needed, use 1 1/2 teaspoons Seasoned Vegetable Base. Use basic stock for soups, sauces and gravies, or to cook vegetables, rice or pasta with more flavor.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (6 g)
Servings per Container: 38
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 750 mg | 31% |
|
| Total Carbohydrate | 1 g | 8% |
|
| Protein | 0 g | |
|
Not a significant source of calories from fat, saturated fat, trans fat, cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
Other Ingredients: Vegetables and concentrated vegetable juices (carrot, celery, onion, tomato, onion*, potato*, garlic*), hydorlyzed soy protien, salt, yeast extract, sugar, maltodextrin, soybean oil, spice extractive.
*Dehydrated.
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Instant Pot Cannellini Bean Vegetable Soup
[vc_row][vc_column][vc_column_text]Warm up with this quick and hearty white bean and veggie soup, crafted to perfection in just 15 minutes using the magic of the instant pot. Packed with a colorful medley of nutritious veggies, including kale, carrots, cabbage and tender potatoes, this soup is a wholesome delight. The star of the show is the creamy cannellini beans, known for their fluffy texture and a subtle, nutty flavor that adds a protein punch to make this soup a satisfying choice for a filling lunch or dinner. Let the instant pot do the work, and soon you'll be savoring a bowl of comforting goodness that not only tastes delicious but also nourishes your body with essential nutrients.
Instant Pot Cannellini Bean Vegetable Soup
- 1 qt. vegetable broth
- 1 can (15 oz.) cannellini beans
- 1 Tbsp. olive oil
- 3 cup dinosaur kale (chopped)
- 1 cup cabbage (chopped)
- 1 cup carrots (sliced)
- 2 cups Yukon gold potatoes (chopped)
- 1 small onion (chopped)
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- In instant pot, sauté vegetables in olive oil for five minutes.
- Add spices, beans and broth.
- Cover pot, set vent valve to close and set to soup setting for 7 minutes.
- After 7 minutes, release vent valve. (Note: Be careful not to burn hand with steam. Allow space for steam to release. Cover with kitchen towel to douse steam, if preferred.)
- After steam is released, soup is ready to ladle into bowls.
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