Creating this soup is a straightforward process, made even more enjoyable with the knowledge that you’re crafting something nourishing for both body and soul. Here’s how to make it:

1. Begin by draining and rinsing the soaked pinto beans. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, carrots, and jalapeño to the pot. Cook for another 2-3 minutes until the vegetables are soft.
4. Stir in the cumin and chili powder, allowing the spices to bloom for about a minute.
5. Add the diced tomatoes (with their juices) to the pot, followed by the vegetable broth and soaked beans.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 to 1.5 hours, or until the beans are tender.
7. Season with salt and pepper to taste. If you like, squeeze in the juice of one lime for a fresh burst of flavor.
8. Serve hot, garnished with fresh cilantro and optional avocado slices.

As a little tip from my kitchen to yours, always taste and adjust the seasoning as you go. This ensures that the final product is perfectly tailored to your liking.