This is one of my favorite soups. If you do not eat all 6 servings (for example, if you have a small family), the leftovers are better the next day! The beans just seem to soak up all the flavors overnight.

Southwestern Pinto Bean Soup

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Servings: 6

Course: Soup

Calories: 46

Ingredients Method Nutrition

Ingredients

2 cups dry pinto beans
5 cups cold water
2 14 ounce can reduced-sodium vegetable broth
1/2 cup water
1 large onion chopped
3 cloves garlic minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 14 1/2 ounce can fire-roasted diced tomatoes undrained
Snipped fresh cilantro and/or sliced green onions optional

Method

Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes. Remove from heat.
Cover and let stand for 1 hour. Drain and rinse beans.
In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin, and cayenne pepper.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours
Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cilantro.

Nutrition

Calories: 46kcal

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Posted in Recipe

Karen

I’m a National Board Certified Health and Wellness Coach (NBC-HWC) and I specialize in helping women who live with or are at risk for developing heart disease, diabetes, high cholesterol or high blood pressure, lose weight and avoid medication.

Southwestern Pinto Bean Soup