Peel and slice carrot.
Peel and dice the onoin.
Heat the olive oil in a large dutch oven or soup pot. Add the sliced carrots and diced onions and cook on medium heat for 4-5 minutes.
Add garlic, pinto bean seasoning, and red pepper flakes, and cook for 1 minute to release the flavors and aromas of the spices.
Add chicken stock, roasted tomatoes (including can juices), bay leaf, salt, and pepper.
Add pinto beans and let the soup simmer for 10 minutes. After 10 minutes, remove the pot from the heat and remove the bay leaf.
Use an immersion blender to partially blend the soup. It should be slightly creamy but still have small chunks of beans, tomatoes, onions, and carrots.
Return the soup pot to the heat, bring it to a boil, and reduce it to a simmer and cook for another 10-15 minutes.