This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. —Thomas Faglon, Somerset, New Jersey

Ingredients

• 6 cups reduced-sodium vegetable broth
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 2 celery ribs, sliced
• 2 medium carrots, chopped
• 1-3/4 cups baby portobello mushrooms, sliced
• 1 medium onion, chopped
• 1 medium parsnip, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 1 medium green pepper, chopped
• 1 cup uncooked wild rice
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 bay leaves
• 2 fresh thyme sprigs

Directions

1. Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
2. Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme.