True it’s a hot summer day but that’s what makes this recipe so good. Pressure cook or slow cook or stove top heat is basically no heating the home.

Final soup looks delicious!

Prep pics are at the bottom. Make this in advance and serve room temp or even cold. Personally I love cold vegetable soup. Do you?

Want it vegetarian? Just substitute vegetable stock and veggie meat product for the turkey).

What’s in the Zavor LUX LCD multipot used to make this?

Turkey or veg stock quart, tomatoes, corn cut off cob, string beans and broad beans, carrots, yellow squash, 1/2 uncooked cup quinoa, torn basil leaves, and cooked turkey pieces.

Pressure cook on low for 10 minutes and let come down from pressure naturally.

This is a dish where quantities don’t matter much.

Season to taste with salt, pepper, and favorite herbs – we used basil.

Serve with crusty bread from the farmers market! Yum.

Follow prep pictures!