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. Add diced onion and sauté until translucent (4–5 minutes).
- Stir in fire-roasted tomatoes, minced garlic, carrots, potato, oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves; cook for 1–2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat to simmer with lid on for 10–15 minutes.
- Add drained pinto beans and cook for another 10 minutes until vegetables are tender.
- Turn off heat; blend half of the soup using an immersion blender or regular blender until smooth.
- Combine blended soup back into the pot with unblended soup; adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg