# @iheartveggies on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Cn4bBTQLikj
- **Gondola URL:** https://gondola.cc/posts/4094034-iheartveggies-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/50089349ba.jpg
- **Posted:** 2023-01-26T14:23:50.000+00:00
- **Account Owner:** Liz Thomson | Food Blogger (@iheartveggies) — https://gondola.cc/iheartveggies

## Caption

This pinto bean soup is deliciously thick and creamy! With just a few simple pantry staples, you can enjoy a bowl of this homemade soup in no time!
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Ingredients
2 teaspoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 teaspoon cumin
2 cups vegetable broth
1 15oz can fire roasted tomatoes
2 15oz cans pinto beans, rinsed and drained
2 tablespoons lime juice
Salt to taste
Toppings: diced jalapeño, diced tomatoes, chopped cilantro or crushed tortilla chips.
Instructions
Add the olive oil and onion to the pot and press the “sautè” button. Saute for 3 minutes, stirring frequently to ensure the onion doesn’t burn.
Add the garlic and cumin and continue to cook for 1 minute.
Add the vegetable broth, tomatoes, and pinto beans secure the lid. Be sure the valve is in the sealing position.
Press “cancel” to end the sautè then select “pressure cook” and set the timer for 4 minutes. The pressure cooker will take about 10 minutes to come to pressure, then it will begin counting down.
When the timer goes off, quick-release the pressure by turning the sealing valve to vent.
Using an immersion blender, blend the soup until you’ve reached your desired consistency. I like to leave it a little bit chunky.
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#soupseason #pintobeans #vegansouprecipe #veggieideas

## Stats

- **Views:** 11,902
- **Likes:** 650
- **Shares:** 0
- **Comments:** 35

## Tags

vegansouprecipe, veggieideas, soupseason, pintobeans

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