1. Begin by soaking your dried pinto beans overnight in plenty of water. If short on time, you can do a quick soak by boiling the beans for 5 minutes, then letting them sit covered for an hour. Drain and set aside.
2. In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and bell pepper. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes. I always start with a little salt to draw out moisture and deepen the flavors.
3. Add the minced garlic, cumin, smoked paprika, and chili powder to the vegetables. Stir for about a minute until fragrant—that’s when the magic starts to release those wonderful aromas I remember from my grandma’s kitchen.
4. If using dried beans, add them to the pot along with the broth and bay leaf. Bring everything to a boil, then reduce heat to low and simmer uncovered for about 1.5 to 2 hours, or until the beans are tender and the soup has thickened slightly. Stir occasionally, and add more broth or water if it gets too thick.
5. If you’re using canned beans, add them during the last 15-20 minutes of simmering to allow flavors to meld. This shortcut makes the process faster but still just as delicious.
6. Remove the bay leaf and taste the soup. Adjust salt and pepper as needed. For an extra layer of flavor, squeeze in fresh lime juice right before serving—it brightens everything up and adds that authentic touch.
7. Serve hot, garnished with fresh cilantro and your favorite toppings like sliced avocado, shredded cheese, or a dollop of sour cream. I love to add a little hot sauce if I want to spice things up!

I always find that letting the soup sit for a few minutes after cooking helps the flavors settle. Plus, it’s the perfect time to prepare some toppings or warm up a side of fresh tortillas. This recipe makes enough for leftovers—trust me, it’s even better the next day!