Slice the mushrooms & zucchini, dice the onion. 2 cups mushrooms2 cups zucchini1 cup onion
Put vegetables and bone broth into your Instant Pot. 2 quarts bone broth
Close the lid to your pot and turn the pressure valve to “sealing”.
Cook on high pressure for 3 minutes, then let the pressure release naturally.
Crockpot:
Slice the mushrooms & zucchini, dice the onion.
Put vegetables and bone broth into your slow cooker and cook on low for 4 hours.
Stove top:
In a large stock pot, add the base recipe for bone broth.
Slice the mushrooms & zucchini, dice the onion, and add them to your stock pot.
Allow your soup to simmer for 30 minutes, then serve.
Notes
21 Day Fix:Entire recipe: 5GPer serving: 1 1/4G, 1/2RWeight Watchers: 2 2023 Plan Points | 1 Blue Plan Point | 1 Green Plan Point | 1 Purple Plan Point2B Mindset: Great for lunch or dinner!Recipe Tips
This recipe freezes great! For quick meals I suggest freezing in small batches.
For easy storage, pour your soup into wide-mouth mason jars (one jar will hold two servings of soup) which will keep for about 2 weeks in the refrigerator.
You can add noodles or chicken to this recipe to bulk it up a bit. I would add them cooked, during the last part of the cooking process for Crockpot prep, or after the natural release is done on the Instant Pot prep!
Be sure to adjust your points or container counts if you make any changes to the original recipe.