Mexican Pinto Beans Soup

 This is a high in protein, easy to make soup. It’s a simple  Vegan, Vegetarian recipe which is good for diabetics diet, colic diet, low carbohydrate, low cholesterol diets.

Ingredients:

1. Pinto Beans - 2 Cups Dry or 3 Canned Beans 

2. Onion - 1/2 Medium White/Yellow 

3. Garlic - 3/4 Cloves 

4. Bay Leaves - 1

5. Jalapeño - 2 Medium 

6. Cilantro - 1 Cup
7. Vegetable Broth - 5 Cups for Dry and 1/2 Cup if using canned beans

8. Salt - 1 TBSP or as per taste 

Method:
1. Soak up dry pinto beans overnight. You can use canned pinto beans instead for using right away.
2. Add bay leaf, chopped onion, minced garlic, cilantro, salt in instant pot.

3. Add pinto beans and vegetable broth. 

4. Close the lid and seal the vent. Choose pressure cooker mode for 4 min if using canned beans. If using presoaked dry beans then choose pressure cooker mode for 35 min. Once the timer is off, let the pressure release manually; say around 10-12 min.

5. Open the lid and blend the cooked beans with immersion blender. Choose sauté mode for 5 min and add chopped jalapeños by giving a good stir.

6. Soup is ready to serve with fresh cilantro.