Slow Cooker Pinto Bean Soup with Chorizo
This delicious pinto bean soup recipe has both bacon and chorizo for lots of flavor and an incredible protein-packed meal!
Servings 6
Calories 399kcal
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: 1serving | Calories: 399kcal | Carbohydrates: 51g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 301mg | Potassium: 1246mg | Fiber: 12g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 5mg
