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Slow Cooker Pinto Bean Soup with Chorizo

Make this slow cooker Pinto Bean Soup Recipe for a hearty comfort meal that's a great source of protein! Loaded with chorizo, beans and a flavorful broth that's sure to warm you up and keep you full.

Scooping up pinto bean soup with a wooden spoon.


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Easy to make and packed with flavor, this slow-cooker soup is perfect for the fall and winter. With both chorizo and bacon in addition to the pinto beans, it's nice and filling and will leave you satisfied every time!

Why This Recipe Works

Slow cooker soups are some of my favorites to make. This pinto bean soup recipe is really easy to put together and cooks away all day for a fantastic meal when dinnertime rolls around!

Best of all, a lot of the ingredients have a long shelf life so you can stock up and throw this soup together whenever you want. Serve with a side of my Honey Cornbread for a complete meal the whole family will love!

And if you love this recipe, you should also try my Sausage and Three Bean Soup, or this yummy Creamy Sausage Tortellini Soup.

Ingredients Needed

Labeled ingredients for slow cooker pinto bean soup with chorizo.
  • Dried Pinto Beans: Dried beans are more budget-friendly but canned beans can be used also.
  • Bacon
  • Chorizo: Feel free to use any kind of sausage--I just like the flavor chorizo brings to the soup!
  • Veggies: A combination of white onion, garlic, celery, and tomatoes add flavor and nutrition.
  • Chicken Broth: Vegetable broth can be used instead of chicken stock, but you may need to add some more seasonings.
  • Bay Leaves
  • Salt and Black Pepper
  • Garnish: I like to add some chopped cilantro and more of the crushed tomatoes on top.

How to Make this Pinto Bean Soup Recipe

Steps 1 through 4 for making pinto bean soup with chorizo.
  • Step 1: Rinse off the dried beans and allow them to soak overnight in the slow cooker.
  • Step 2: Heat up a large skillet and cook the bacon until crispy, then remove.
  • Step 3: In the same skillet, add the chorizo, garlic, onion, and celery and cook for about 4 or 5 minutes, until the veggies soften.
  • Step 4: Strain any leftover water out of the slow cooker and add all the ingredients. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

Recipe Tips

A crock pot full of pinto bean soup.
  • For a thicker broth, use an immersion blender to partially blend the soup in the slow cooker once it's finished cooking. A potato masher also works.
  • If you don't have an immersion blender, you can also transfer a few large spoonfuls of the soup into a stand blender or food processor, then mix it back into the rest.
  • Ground beef can be substituted for the chorizo if you prefer beef over pork.
  • Give your soup more nutrition with extra vegetables like red onions or green pepper.
  • Substitute about 5 cans of canned pinto beans for the dried if you prefer.
  • Allow leftover soup to cool then transfer to an airtight container and store in the fridge for 3 to 4 days or in the freezer for up to 3 months.
  • Reheat soup on low in the slow cooker or on the stove over medium heat. Let frozen soup thaw in the fridge before reheating.
A bowl of slow cooker pinto bean soup garnished with herbs.

Recipe FAQ's

Is pinto bean soup healthy?

Pinto beans are high in fiber and protein, and the vegetables add some other nutrition to make this a filling and hearty soup with lots of health benefits!

Should I add baking soda to my pinto bean soup?

Because this is a slow cooker recipe, there's no need to add it. Baking soda can help beans cook faster by breaking down their proteins, but that's not necessary for a recipe like this.

Do you have to soak pinto beans before cooking?

I prefer to soak my beans before slow-cooking them to ensure they're super tender and easy to blend.

A bowl of slow cooker pinto bean soup.

Slow Cooker Pinto Bean Soup with Chorizo

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Written By: Wendie
This delicious pinto bean soup recipe has both bacon and chorizo for lots of flavor and an incredible protein-packed meal!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 399

Equipment

Ingredients
  

  • 1 pound dried pinto beans see notes
  • 8 slices bacon chopped
  • 1 small pack of chorizo about 1/2 pound
  • 1/2 onion minced
  • 3 cloves garlic minced
  • 3 stalks celery chopped
  • 1 can diced tomatoes
  • 4 cups chicken stock or broth
  • 2 bay leaves
  • salt and pepper to taste
  • Fresh cilantro and diced tomatoes for garnish optional

Instructions
 

  • Rinse your dried beans and place them into the slow cooker, soak overnight.
  • Heat a large skillet on medium high heat and add the bacon and cook until crispy about 5 minutes, remove to a paper towel to drain.
  • In the same skillet add the onion, celery, chorizo and garlic and cook about 4-5 minutes.
  • Strain the water from the slow cooker and add in the cooked chorizo, bacon, diced tomatoes chicken stock and bay leaves and give it a stir.
  • Cook on low 8 hours or high 4-5 hours.
  • Mash up some of the beans with a potato masher or use an immersion blender to blitz them a couple of times.
  • Garnish with diced tomatoes and cilantro and serve.

Notes

  • You can use 5 cans of canned pinto beans drained instead of dried.
  • Using a potato masher or immersion blender is totally optional but it does create a creamier texture and thickens the soup.
  • Store in the refrigerator for 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 1servingCalories: 399kcalCarbohydrates: 51gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 19mgSodium: 301mgPotassium: 1246mgFiber: 12gSugar: 3gVitamin A: 93IUVitamin C: 12mgCalcium: 111mgIron: 5mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Slow Cooker
Cuisine American

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