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

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