Mexican Pinto Bean Soup

Spicy, warm, goodness for your belly!

1 tbsp olive oil
1 medium onion diced
1 14 oz can fire-roasted tomatoes 
3 garlic cloves minced
2 small (150 g) carrots peeled and diced
1 medium (135 g) 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

Click HERE for the instructions

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s