Check out my recipe for making Ninja Foodi Vegetable Soup using the pressure cooker function!
Ninja Foodi vegetable soup is one of the quickest and easiest meals to make, especially if you use frozen vegetables!
Ninja Foodi vegetable soup is a perfect meal to make ahead of time and it's great for making large quantities as it saves really well.
You can use all fresh vegetables when making Ninja Foodi Vegetable soup. And, while I would usually say...fresher is better, this time I"m saying...use frozen veggies!
That's right! Use frozen vegetables to make Ninja Foodi vegetable soup! Why? Because it makes it soooooo much more convenient. And, if you're lucky like I was last time I made this recipe, you might be able to find mixed frozen vegetables that have just carrots, green beans, peas, and corn all in one bag! Originally, I was buying separate bags of frozen veggies, and then I saw it...the perfect bag of mixed vegetables!! Talk about convenient!
Did you know that you can even freeze your leftover Ninja Foodi Vegetable soup? Well, you can. All you need to do is put the soup in a ziplock bag, make sure it's sealed all the way. Lay the bag flat in the freezer (you can stack the bags on top of each other this way). When you are ready to eat the frozen soup, take it out of the freezer and microwave it on defrost until it's fully defrosted. Heat until it's warm and then serve. I do not recommend defrosting on the stovetop as you will need to stir the soup but you won't be able to because it's all frozen together. You'll end up just mushing all of the veggies up into pieces while you are trying to defrost it on the stovetop.
Tips for making Ninja Foodi Vegetable Soup
Absolutely! And, I recommend that you do if you want to save time! Go to your local grocery store and look for bags of mixed veggies. I was lucky enough to find a bag that only had corn, peas, green beans, and carrots in it! It was the PERFECT combo!
If you have an 8-quart pot, you can double the recipe. Be sure to not go over the max fill line. If you have a smaller Ninja Foodi, I would not recommend doubling the recipe as it will likely go over the max fill line.
Put the leftover soup in airtight containers and place it in the refrigerator for up to a week. When you are ready to eat, remove it from the refrigerator and microwave it until warm. If you are reheating a large amount of soup, you can do so on the stovetop in a large saucepan or by using the saute function in the Ninja Foodi.
When you pressure cook something that has a lot of liquid, a thick sauce, or something that is very starchy like pasta, it is possible (likely) that some of the liquid from inside the pot will try to come out when you release the pressure. To prevent this from happening (and prevent the mess that goes along with it) wait about 5 minutes before releasing the pressure. Start to release the pressure but if anything but a little steam comes out of the valve, close the valve and delay the pressure for another 5 minutes. Continue this process until it is safe to release all of the pressure.
Sauteing the onions and celery adds flavor to the soup. Also, be sure that you are using fresh herbs and broth instead of just plain water. The more flavor that you add, the better the soup will be. Also, with vegetable soup, salt and pepper are your friends!
Onions, celery, carrots, peas, corn, carrots, potatoes, and tomatoes are the most common vegetables in vegetable soup. Looking for more variety, try adding zucchini, cauliflower or broccoli to vegetable soup.
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What you'll need to make Ninja Foodi Vegetable Soup:
Ingredient substitutions and tips for making Ninja Foodi Vegetable Soup:
The full ingredient list is found at the bottom of the post in the recipe card.
Olive Oil- The olive oil is used to saute the onion and celery in. You can use butter or another type of cooking oil.
Onion (Diced)- Fresh or frozen can be used.
Celery (Diced)- I recommend adding the celery as it adds a lot of nice crunch to the soup.
Carrot (Diced)- Fresh or frozen
Corn- Fresh or frozen
Peas- Fresh or frozen- Do not use canned peas. Canned peas are already cooked and recooking them during the pressure cooking process will make them way over cooked and very mushy.
Green Beans (Chopped)- Fresh or frozen. Do not use canned green beans as they are already cooked and will not hold up well under pressure cooking.
Potatoes (Peeled and Diced )- I used russet potatoes but you could use yellow or red potatoes. If using yellow or red potatoes, you won't need to peel them as the skin is much thinner than on russet potatoes.
Tomatoes (Diced)- I use canned, petite diced tomatoes. Buy whatever type of canned tomatoes you prefer. If you like bigger chunks of tomatoes, get those. If you like a little extra olive oil and garlic, get the canned tomatoes that have those flavors added in!
Garlic- Fresh or jarred garlic will work fine. Make sure it's finely minced so that the flavors incorporate into the entire pot of soup.
Salt and Pepper- Freshly ground is preferred.
Thyme (Remove from stem and chop)- Fresh herbs are always preferred. Fresh thyme is preferred but if you don't have any, you can use dried instead.
Chicken Broth- I like the flavor that the chicken broth adds. You can switch it up and use vegetable broth to make this soup truly vegetarian or use beef broth instead. The beef broth will provide a stronger flavor than chicken broth.
Bay Leaf- Dried- be sure to remove the bay leaf right after pressure cooking and before stirring so that it does not get lost in the soup. You do not want to eat the bay leaf.
Steps for making Ninja Foodi Vegetable Soup:
Directions for making Ninja Foodi Vegetable Soup:
1. Turn the Ninja Foodi on the saute function.
2. Pour in Olive oil.
3. Add onion and celery and saute while stirring for 3-4 minutes or until onions are translucent.
4. Add carrots, corn, peas, green beans, potatoes, and tomatoes, and stir.
5. Add garlic, salt, pepper, and thyme, and stir.
6. Pour in chicken broth and stir.
7. Add in the bay leaf (be sure to remove the bay leaf after pressure cooking).
8. Turn the saute function off and put the pressure cooking lid on. Pressure cook on high pressure with the valve in the seal position for 1 minute and delay the release of the pressure for 5 minutes. If the liquid starts to come out of the pressure release valve, close the valve and delay the pressure release for another 5 minutes.
9. Remove the lid. Remove the bay leaf and serve! Enjoy!
Pin Ninja Foodi Grill Vegetable Soup for later:
Ninja Foodi Vegetable SoupRate this Recipe Print Recipe Pin Recipe
- 2 Tablespoon (1.97 Tablespoon) Olive Oil
- 1 Cup (160 g) Onion (Diced- Fresh or frozen)
- 1 Cup (101 g) Celery (Diced)
- 1 Cup (128 g) Carrot (Diced- Fresh or frozen)
- 1 Cup (154 g) Corn (Fresh or frozen)
- 1 Cup (145 g) Peas (Fresh or frozen)
- 1 Cup (110 g) Green Beans (Chopped- Fresh or frozen)
- 2 Cups (420 g) Potatoes (Peeled and Diced )
- 14.5 Ounces (411.07 g) Tomatoes (Canned with the liquid-Diced)
- 1 Tablespoons (0.99 Tablespoons) Garlic
- 1 Teaspoon (0.99 Teaspoon) Salt
- ½ Teaspoon (0.49 Teaspoon) Pepper
- 1 Teaspoon (0.99 Teaspoon) Thyme (Remove from stem and chop)
- 6 Cups (1.41 kg) Chicken Broth
- 1 (1 ) Bay Leaf
- Turn the Ninja Foodi on the saute function.
- Pour in Olive oil.
- Add onion and celery and saute while stirring for 3-4 minutes or until onions are translucent.
- Add carrots, corn, peas, green beans, potatoes, and tomatoes, and stir.
- Pour in chicken broth and stir.
- Turn the saute function off and put the pressure cooking lid on. Pressure cook on high pressure with the valve in the seal position for 1 minute and delay the release of the pressure for 5 minutes. If the liquid starts to come out of the pressure release valve, close the valve and delay the pressure release for another 5 minutes.
- Remove the lid. Remove the bay leaf and serve! Enjoy!
Nutrition information is provided as a courtesy and is an estimate only.
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