Veggies Don't Bite

Sauté onion, pepper and garlic with drizzle of oil or broth until softened. About 3-5 minutes.
Add the rest of the ingredients and bring to a rapid boil. About 5-10 minutes, depending on whether you use canned or dry beans. I use the whole can of beans, juices and all but you can rinse and drain if you prefer. The juices help thicken the soup more.
Once it boils, cover, reduce to a low simmer and cook for about 10-15 minutes (an hour if using dried beans). Keep an eye on it to make sure it doesn’t lose all it’s liquid and burn, add more broth if needed. Check for desired done texture preference along the way.
Using an immersion blender, or carefully put half the soup in a regular blender, puree about half leaving some chunky for texture.
Serve with toppings of choice!
To cook in the Instant Pot:

Use the sauté setting to sauté the onions, peppers and garlic with the wine and oil/broth, or sauté on the stove.
Add the rest of the ingredients and cook on manual with the valve on the seal setting for 5 minutes (30 minutes for dried beans).
Do a quick release on valve by flicking it with a spoon or fork so you don’t get burned (allow pressure to naturally release for 15-20 minutes if using dried beans then turn the valve to vent to finish releasing pressure).
To cook in the crock pot:
Sauté the onions, peppers and garlic with the wine and broth on the stove.
Add them to the crock pot along with the rest of the ingredients.
Cook on high for 2-3 hours or on low for 5-7. Check at 3 or 6 hours for doneness and add more broth if needed. If using dried beans you will need 3-4 hours on high or on low for 6-8.