Leslie, I think I've written about the veg soup my son makes more than once. It's more a method than it is a recipe... Very very quick to throw together a veg soup entree.
I taught him to make "soup starters" with frozen veggies. (See below. I'll see if I can photograph one of the soup starter bags. )
He takes a soup starter out of the freezer, throws it into the instant pot still frozen, along with 2 14oz cans of organic beans and 2 of tomatoes. Sometimes he throws in a few baby potatoes, as you can see in that photo. Some black pepper. Sometimes I've seen him add some cooked mushrooms.
Cooks for 5 minutes on the soup setting; natural pressure release. Now, that's pretty low salt but we add a little Bragg's - sometimes to the pot and sometimes in the bowl to taste.
Veg Soup Starters:
Buy 6 to 7 12-oz frozen packages of a real variety of veggies. ( We usually make at least one of them onions or a seasoning blend with onions and celery, etc.. We usually try to make one of the bags chopped okra which seems to help veg soup. Sometimes we buy some of the double sized bags of "soup veggies" or "stew veggies." Mixed veggies; Fiesta veggies; Mexican blend veggies; Italian blend veggies; California mix veggies; chopped okra... just a variety, whatever we can find. You get the idea? You could use fresh veggies. )
We separate them up by serving sizes. A package might have "four servings of 1/2 cup" or 3/4 cup... We just open all the packages and separate into 4 freezer bags by serving size. I usually keep some chopped celery in the fridge and he adds that for flavor.
One soup starter into the pot to cook; three starters for future batches in the freezer.