45 Min

2 ½ cups Cooked Pinto Beans
1 pint Cherry Tomatoes
1 lb Potatoes, peeled and diced

1 Tbsp Olive Oil
1 Medium Onion, diced
3 Garlic Cloves, minced
1 tsp Dried Oregano
1 tsp Ground Cumin
1 tsp Smoked Paprika
2 cups Vegetable Broth
Sea Salt and Black Pepper


Heat oil in large soup pot. Add onion and sauté until fragrant; then add tomatoes and cook until they begin to blister. Add potatoes, garlic, and spices; continue to sauté a few more minutes, then add broth.

Bring to boil and simmer 10-15 minutes. Add pinto beans and cook another 10 minutes, or until potatoes and beans are tender. Add more broth, if needed. Remove half of soup and purée in blender until smooth, then return to soup pot and stir to combine. Season with sea salt and pepper, to taste.