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