Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion (diced)
- 1 (14 oz) can fire-roasted tomatoes
- 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)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté diced onion for about 4-5 minutes until translucent.
- Add fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, ground cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Pour in vegetable broth and bay leaves (if using). Bring to a boil, then reduce heat to simmer for 10-15 minutes.
- Stir in drained pinto beans and cook for an additional 10 minutes until vegetables are tender.
- Remove half the soup into another container and blend until smooth (using an immersion blender or standard blender).
- Mix the blended portion back into the pot; adjust seasoning if necessary.
- Serve garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg