Southwestern Pinto Bean Soup

Southwestern Pinto Bean Soup

  • Course: Soups & Salads

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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.

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