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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

Course Soup
Servings 6
Calories 46 kcal


  • 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.


Calories: 46kcal
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