64 oz vegetable stock (low sodium),
25 oz tomato sauce (roasted garlic),
2 lbs of mixed frozen vegetables (carrots, peas, corn, green beans, lima, etc.),
1/2 c asparagus chopped,
1/2 c summer squash chopped,
1/2 c red bell pepper chopped,
1/2 c white onion chopped,
3-4 garlic cloves minced,
1/4 tsp of salt and pepper
Saute the onion and garlic until fragrant on medium-low heat or about 4-5 minutes, add asparagus, squash, and pepper cook for another 2-3 minutes. Then add the tomato sauce to the veggies and cook for 2-3 more minutes. Add the remaining ingredients and bring the pressure cooker to pressure, then lower heat to low and cook for 10 minutes. Allow the pressure cooker to release naturally.
