INGREDIENTS
1 tbsp
olive oil
1 medium
onion
14 ozs
canned tomatoes
3
garlic cloves
150 gs
carrots
135 gs
potato
1 tsp
oregano
1 tsp
ground cumin
1 tsp
paprika
1 serving
pepper flakes
2
bay leaves
2 cups
vegetable broth
28 ozs
pinto beans
1 serving
salt and pepper