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
- 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
- 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.
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