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)
- 2 cups vegetable broth
- 2 (14 oz) cans pinto beans (drained and rinsed)
Instructions
- Sauté the onion in olive oil over medium-high heat for about 4–5 minutes until softened.
- Add fire-roasted tomatoes, garlic, carrots, potato, and spices; cook for another 1–2 minutes until fragrant.
- Pour in vegetable broth and add bay leaves if desired; bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Stir in pinto beans and continue cooking for another 10 minutes until the veggies are tender.
- For creaminess, blend half of the soup using an immersion blender or transfer to a regular blender; then mix back into the pot.
- Adjust seasoning as necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 530mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg