Southwestern Pinto Bean Soup

Prep Time 8 hours 30 minutes
Cook Time 8 hours
Total Time 16 hours 30 minutes
Author Micha M


  • 2 cups dried pinto beans
  • 5 cups water
  • 4 cups chicken or vegetable broth
  • 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


  1. Sort through beans picking out any rocks, twigs, dirt etc. you may see. Place the beans in a bowl or pot and cover with the 5 cups of water. Soak overnight. Drain the beans and rinse.
  2. Place in the slow cooker then add the next seven ingredients.
  3. Cover and cook on low 8-10 hours or on high for 4-5 hours. You may find depending on how hot your slow cooker cooks you need to add about a cup more liquid.
  4. Add the tomatoes; cover and cook for 30 more minutes or until heated through.
  5. You can mash the beans with a potato masher if desired but leave some whole beans in the soup. Add extra salt to individual servings to taste if needed. Add your favorite toppings and enjoy.

Recipe Notes

Time includes soaking and cooking on low. Hands on prep time is 30 minutes.
This would also make an excellent freezer meal. After cooking divide into meal sized portions, cool completely , label and freeze. Serving instructions: Thaw in fridge overnight. Heat in a saucepan on low until heated through