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
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté diced onion for 4-5 minutes until soft.
- Stir in fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Add vegetable broth and bay leaves (if using). Bring to a boil; reduce heat and simmer with the lid on for 10-15 minutes.
- Incorporate drained pinto beans and cook for another 10 minutes until veggies are tender.
- For creaminess, blend half of the soup with an immersion blender; return to pot and stir to combine.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg