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 dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Red pepper flakes (to taste)
- 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 the onion for about 4-5 minutes until transparent.
- Add fire-roasted tomatoes, garlic, carrots, potato, oregano, cumin, smoked paprika, and red pepper flakes; cook for another 1-2 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer covered for about 10-15 minutes.
- Stir in drained pinto beans; cook for an additional 10 minutes until veggies are tender.
- Blend half of the soup for creaminess using an immersion blender or regular blender.
- Combine blended soup back into the pot; adjust seasonings with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg