C's Favorite Veggie Soup (Instant pot)

 Chop 1 onion and 4-5 cloves garlic. Heat instant pot on saute function.

 When warm, add 1 TB oil. Then saute the onion and garlic in ¼  tsp salt

When carmelized, turn off saute function. Add cracked black pepper , 2 bay leaf, ½ tsp dried thyme. 

Meanwhile, chop veggies: 

3 carrots

2 stalks celery 

1 large russet potato (skin on) 

Optional: 1-2 C chopped green cabbage

Drop these into instant pot. 

Add 1 package veggie stock/broth (32 oz), approx 3 C water and 2-3 C frozen cooked chickpeas

Pour in enough extra water to come to the top of veggies. 

Seal and pressure cook for 5-8 minutes. 

Season with salt (1TB for normal folks, or 1/2 TB for lower salt diet) and 1 tsp lemon juice or vinegar 

Serve with crusty bread