Cook the onion, celery, and carrots. Add the garlic, smoked paprika, marjoram, and cumin, then cook.
1
Add the vegetable stock, fire-roasted tomatoes, and bay leaves. Let the mixture simmer. Add the pinto beans and simmer.
2
Remove and discard the bay leaves. Remove some of the soup and puree. Return the puree to the soup pot.
3
Season with kosher salt and ground black pepper. Optionally garnish before serving.
4