Southwestern Pinto Bean Soup

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

Print Recipe Pin Recipe

Course Soup

Servings 6

Calories 46 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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

Tried this recipe?Let us know how it was!