1. Home >
  2. Recipes >
  3. Southwestern Pinto Bean Soup

Southwestern Pinto Bean Soup

  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for >

Ingredients

  • Reynolds® Slow Cooker Liner
  • 2 cups dry pinto beans
  • 5 cups cold water
  • 2 14-ounce cans reduced-sodium chicken 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
  • Shredded reduced-fat Monterey Jack cheese (optional)
  • Snipped fresh cilantro and/or sliced green onions (optional)
  • Desired crackers (optional)

Directions

Step 1

Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to boiling; reduce heat.

Step 2

Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

Step 3

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.

Step 4

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.

Step 5

If desired, partially mash mixture with a potato masher, leaving soup chunky.

Step 6

If desired, top individual servings with cheese and cilantro and serve with crackers.

Back to top

Loading

Back to top