Pinto Bean Soup

• 1 Tbsp olive oil
• 1 medium onion, diced
• 1 can (400

Instructions

1. Heat oil in a large, heavy-based pot over medium-high heat. Add the onion and sauté for 4–5 minutes, stirring frequently.
2. Stir in the roasted tomatoes, garlic, carrots, potato, and all the spices. Cook for 1–2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
3. Bring the soup to a boil,