Lee's 10 Minute Kitchen Sink Soup

Lee Rozon

Grab whatever you have in the fridge and cook 10 minutes.

SAUTE

2 cloves garlic, chopped

1 large onion, diced

then add ½ to 1 lb lean ground beef and cook until done. Drain if not using lean ground beef.

subheading: Add to inner pot:

2 carrots, diced or sliced thin

2 ribs of celery, chopped

½ cup frozen corn

Add whatever else you have in your fridge, zucchini, spinach, green beans, etc.

about a half a carton of veggie stock (I had leftover from another recipe), or use one full container and omit water. Can use 1 carton of beef broth instead of veggie for more flavour.

2 cups of water and salt and pepper to taste. (omit if using full carton of broth)

1 28 oz can of tomatoes - if you don't have a can, substitute with other tomato options below

OR 1 small can tomato puree and 1 small can of diced tomatoes

a splash of Worcestershire sauce,

2 tbsp of Italian seasoning,

½ cup of macaroni (I used elbow).

1 cup of black beans or red kidney beans

Put in all together and cook on HP 5, NPR 5 then QR (put a towel or cloth over the vent. Remove inner pot so that pasta is not overcooked as it continues to cook as it is cooling down. If pasta and veggies are not cooked enough for your taste, just leave pot in and turn on saute (normal), or leave sit a while (it will be too hot to eat right away). Enjoy

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