Add all the ingredients to your Instant Pot and stir to combine. Then close the lid and set the valve to the sealing position. Set to high pressure and pressure cook for 3 minutes. (It will take about 20 minutes to build pressure before counting down.) Then quick-release the valve once the timer is complete, and remove the lid when safe to do so.
Taste the soup for salt and pepper and add some if needed. Then transfer 2 cups of the cooked soup to a blender and process until smooth. Stir it back into the pot. (Or use an immersion blender to pure SOME of the soup to thicken it.)
Serve with toppings of your choice.
Stove Top Directions
Add all the ingredients to a large pot, plus additional broth or water if needed to just barely cover the vegetables. Simmer over medium/low heat for 25-30 minutes, or until the carrots and celery are tender.
Taste the soup for salt and pepper and add some if needed. Then transfer 2 cups of the cooked soup to a blender and process until smooth. Return it to the pot and mix well. (Or use an immersion blender to pure SOME of the soup to thicken it.)
Serve with toppings of your choice.
Video
Notes
Use canned beans unless you plan to precook beans from dry. Dried beans will not cook enough in the short cooking time called for in this quick recipe.
To use dried beans: Don't increase the cooking time or the veggies will overcook. Instead, precook your beans on the stovetop OR pressure cook the beans separately first.
Leftovers keep refrigerated for 3-4 days or freeze for up to 3 months.