Cowboy Pinto Bean Soup
Hearty Cowboy Pinto Bean Soup made in the slow cooker with smoky bacon, pinto beans, green chiles, and warm spices. An easy comfort food recipe the whole family will love.
Equipment
- Equipment
- Slow Cooker (6-8 quart)
- Large Skillet
- Cutting Board
- Chef's Knife
Ingredients
- 1 pound Ground Beef
- 5 8 slices thick-cut bacon chopped
- 1 large onion diced
- 2 cloves garlic minced
- 2 cups dry pinto beans rinsed
- 6 cups chicken broth
- 2 cups water or additional broth if needed
- 3 roasted Anaheim peppers chopped (or 1 can fire-roasted green chiles)
- 3 medium tomatoes chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper to taste
Optional Garnishes
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Sliced radishes
- Diced avocado
- Lime wedges
- Extra crispy bacon
Instructions
- Cook ground beef in a skillet until cooked. Drain grease from skillet.
- Cook the chopped bacon in a skillet over medium heat until crisp.
- Remove the bacon and reserve some for garnish if desired.
- Cook the onion in the bacon drippings until softened.
- Stir in the garlic and cook for 1 minute.
- Add the ground beef, bacon, onion mixture, beans, chicken broth, water, green chiles, tomatoes, salt, chicken bouillon, cumin, paprika, and pepper to the slow cooker.
- Stir well to combine.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beans are tender.
- For a creamier soup, blend 1–2 cups of the soup and stir it back into the slow cooker.
- Taste and adjust the seasoning.
- Ladle into bowls and top with your favorite garnishes.
Notes
Add ground beef or smoked sausage for an even heartier version.
This soup thickens as it cools.
Leftovers taste even better the next day.
Freeze for up to 3 months.
This soup thickens as it cools.
Leftovers taste even better the next day.
Freeze for up to 3 months.