In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 diced onion and sauté for 4-5 minutes until translucent.

Add 1 can of fire-roasted tomatoes, 3 minced garlic cloves, 2 small diced carrots, and 1 medium diced potato to the pot. Sprinkle in 1 teaspoon each of dried oregano and ground cumin, along with 1 teaspoon of smoked paprika, and a pinch of red pepper flakes. Stir for 1-2 minutes.

Carefully add 2 cups of vegetable broth and 2 bay leaves to the pot. Increase heat to a gentle boil, then reduce to low and let simmer uncovered for 10-15 minutes.

Stir in 2 cans of rinsed pinto beans. Cook for an additional 10 minutes, stirring occasionally.

If you prefer it chunkier, leave it as is; for a creamier consistency, use an immersion blender to blend a portion of the soup until smooth.

Taste your soup and season with salt and pepper to your liking. If too thick, adjust with more broth or water gradually.

Ladle the hot soup into bowls, garnishing with fresh herbs and lime wedges.