1-Getting started: Getting started with this pinto beans soup is straightforward and fun, taking just about 5 minutes to prepare and 30 minutes to cook. Begin by warming 1 tablespoon of olive oil in a large pot over medium heat, which sets the base for all the flavors to shine. Add the diced carrot, onion, and celery, cooking them until the onion turns translucent, roughly 5 minutes, to build a savory foundation.

2-Next, stir in the 2 pressed garlic cloves along with the spices and herbs ½ tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon dried sage, 1 teaspoon dried rosemary, and optionally ⅛ teaspoon cayenne pepper for about 1 minute to release their aroma. Then, add the 2 cans of drained pinto beans, 1 ½ cups low-sodium vegetable broth, 2 tablespoons tomato paste, and 1 bay leaf, bringing everything to a boil before covering and simmering for 20-25 minutes. Stir occasionally to blend the flavors, and if you want a creamier texture, blend about 1 cup of the soup and mix it back in.

3-Finally, adjust the salt and pepper to taste, and thin it out with more broth or water if needed. Serve your pinto beans soup hot, garnished with a drizzle of extra virgin olive oil and fresh parsley or cilantro for a fresh twist. It pairs beautifully with options like cornbread or focaccia, making it a versatile choice for busy weeknights. For more dessert ideas to follow your meal, check out our festive drink recipes that complement hearty soups.