Pinto Bean Soup

Ingredients

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

Preparation

  1. Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
  2. Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth and bay leaves.
  3. 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.
  4. You can add more veggie broth or water if you notice that too much liquid evaporated.
  5. Use an immersion blender to blend the soup to as desireable consistency. A potato masher may also be used instead.
  6. Taste and add more salt/pepper/spices as needed. You can also add a little lime juice.
  7. Serve in bowls and garnish with fresh herbs. Enjoy!