Best Southwest Pinto Bean Soup Recipes

SOUTHWEST PINTO BEAN SOUP

Steps:

• 1. 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. 2. 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. 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 4. 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 cheese and cilantro and serve with crackers.

SOUTHWEST PINTO BEAN SOUP

Steps:

• Soak beans for 2 hours, then drain.
• Combine beans with 3 quarts water, soup bones, onion, garlic, salt, spike seasoning, and bouquet garni.
• Bring to a boil, cover, and reduce heat to simmer.
• Let simmer for 80 minutes, then add the rice.
• Let simmer until ham and beans are tender and rice is cooked (40 minutes).
• Discard bouquet garni and bones.
• Cut up the meat and return it to the soup.
• Reheat and serve with flatbread.