1-Getting started with pinto beans soup is straightforward and fun, even if you’re new to cooking. Begin by warming 2 tablespoons of olive oil in a large pot over medium heat, which sets the stage for the flavors to develop. Add the diced carrot, onion, and celery, cooking them until the onion turns translucent for a sweet, aromatic base.

2-Next, stir in the 3 pressed garlic cloves along with the spices and herbs that’s 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, and optional 1/4 teaspoon cayenne pepper for about one minute to release their scents. Then, add the 2 cans of drained pinto beans, 4 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 keep it even.

3-After simmering, blend about 1 cup of the soup until it’s smooth and stir it back into the pot for a creamier texture. Taste and adjust the seasoning with more salt or pepper if needed, then serve it hot with a drizzle of extra virgin olive oil and a garnish of 2 tablespoons fresh parsley or cilantro. Pair it with crusty bread for a complete meal that takes just about 5 minutes of prep and 30 minutes of cooking.