Southwestern Pinto Bean Soup
Bean soup with a Southwestern flair. You will enjoy the heartiness of this soup, and how it's simply made in the slow cooker.
Servings: 8 -10
Calories: 104kcal
Ingredients
- 1 16 ounce package dried pinto beans
- 5 cups water
- 1 32 ounce container beef broth - can substitute chicken or vegetable
- 1 large onion chopped
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 14.5 ounce can fire roasted tomatoes
- Optional items for serving: fresh cilantro green onions, sour cream, shredded cheddar cheese
Instructions
- Place the beans in a bowl and cover with 5 cups of water. Soak overnight. Drain the beans and rinse.
- Place beans, broth, onion and spices in the slow cooker. Cover and set to low. Cook for 8-hours on low or 4 on high.
- You may find you need to add more liquid, as all slow cookers vary. I added about 2 more cups of beef stock to mine, to give us more broth.
- minutes before serving, add the tomatoes and cover until ready.
- Slightly mash your beans, leaving some whole.
- Serve with toppings of choice..
Notes
Recipe slightly adapted from Cookin' Mimi[br]Freezes well.
Nutrition
Serving: 1g | Calories: 104kcal | Carbohydrates: 11g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 1083mg | Fiber: 4g | Sugar: 3g