Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 medium onion (diced)
  • 1 (14 oz) can fire-roasted tomatoes ((see notes))
  • 3 garlic cloves (minced)
  • 2 small carrots (peeled and diced)
  • 1 medium potato (peeled and diced )
  • 1 tsp oregano (dried)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Red pepper flakes (to taste)
  • 2 bay leaves ((optional))
  • 2 cups vegetable broth
  • 2 (14 oz) cans pinto beans (drained and rinsed (see notes))
  • Salt and pepper (to taste)

Instruction

  • You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
  • Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
  • Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
  • You can add more veggie broth or water if you notice that too much liquid evaporated.
  • I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
  • Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
  • Serve in bowls and garnish with fresh herbs. Enjoy!