Ingredients
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 small carrots (150 g), peeled and diced
- 1 medium potato (135 g), peeled and diced
Tomatoes and Beans
- 1 (14 oz) can fire-roasted tomatoes
- 2 (14 oz) cans pinto beans, drained and rinsed
Liquids and Broth
- 2 cups vegetable broth
Spices and Seasonings
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Red pepper flakes, to taste
- 2 bay leaves (optional)
- Salt and black pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4-5 minutes, stirring frequently until the onion becomes translucent and fragrant.
- Add Vegetables and Spices: Stir in fire-roasted tomatoes, minced garlic, diced carrots, diced potato, dried oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook for 1-2 minutes to release the flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to simmer, cover with a lid, and let cook for 10-15 minutes to soften the vegetables.
- Incorporate Beans: Add the drained and rinsed pinto beans to the pot and continue to simmer uncovered for another 10 minutes until the vegetables are fully tender. Stir occasionally to prevent sticking. Adjust liquid by adding more broth or water if necessary.
- Blend Soup: Remove about half the soup into a separate container and use an immersion blender or transfer to a blender to puree until smooth, then return the blended portion to the pot. Stir well to combine for a creamy yet chunky texture.
- Season and Serve: Taste the soup and season with additional salt, pepper, or spices as desired. Optionally, add a splash of fresh lime juice to brighten the flavors. Serve hot, garnished with fresh herbs if desired.
Notes
- Fire-Roasted Tomatoes: You can use canned fire-roasted tomatoes for convenience or make your own by roasting fresh sliced tomatoes drizzled with olive oil at 450°F for 30 minutes.
- Pinto Beans: This recipe uses canned beans for ease, but you can cook dried pinto beans yourself for better texture. An Instant Pot refried beans recipe can guide you in preparing dried beans.
- Soup Texture: Adjust how much you blend depending on your preference — blend half, part, or all of the soup to achieve your ideal consistency.
- Serving Suggestions: This soup pairs well with fresh cilantro, a dollop of avocado, or warm tortillas for a complete meal.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Side
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
