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
- In a large pot, heat olive oil over medium-high heat and sauté diced onion until translucent (about 4-5 minutes).
- Add fire-roasted tomatoes, minced garlic, diced carrots, and potato along with oregano, ground cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and let simmer covered for 10-15 minutes.
- Stir in drained pinto beans and cook for another 10 minutes until veggies are tender.
- Blend half of the soup using an immersion blender or regular blender to achieve desired creaminess.
- Combine blended soup back into the pot, adjust seasoning if needed, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 490mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg