Stovetop Directions

1. In a large saucepan, heat the olive oil over medium heat for 1 minute.
2. Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
3. Add the garlic and cumin and continue to cook for 1 minute.
4. Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
5. Reduce to a simmer and continue to cook for 15 minutes.
6. Using an immersion blender, blend the soup until you’ve reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don’t have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
7. Add salt and lime juice, then divide into bowls.
8. Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

Instant Pot Directions

1. 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.
2. Add the garlic and cumin and continue to cook for 1 minute.
3. Add the vegetable broth, tomatoes, and pinto beans secure the lid. Be sure the valve is in the sealing position.
4. 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.
5. When the timer goes off, quick-release the pressure by turning the sealing valve to vent.
6. Using an immersion blender, blend the soup until you’ve reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don’t have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
7. Add salt and lime juice, then divide into bowls.
8. Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.