Stovetop is best to prepare both the vegetable stock and the tomato soup, but a slow cooker would suffice.
Bring the vegetable stock to a simmer in a medium to large pot.
While the stock heats up, chop tomatoes into large pieces.
Place tomato chunks into stock and allow to simmer for about 20 minutes while stirring occasionally.
Blend can of pinto beans with can of diced tomatoes then set aside. This will help to thicken the soup. (navy, garbanzo, cannelini beans, and lentils are also great options)
Once tomatoes have softened in the stock, blend until smooth.
Combine this with the bean/diced tomato mixture in pot.
Allow to simmer an additional 20-30 minutes and add spices to taste.

3 tomatoes - whole
1 can of diced tomatoes
1 can of pinto beans, rinsed
1 liter or 5 cups of vegetable stock
Ground ginger - pinch
Sugar, to taste
Cinnamon - pinch
Nutmeg - pinch
Onion powder
Garlic powder
Salt
Black pepper

*Blender/immersion blender highly recommended