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!

Course Slow Cooker

Cuisine American

Keyword bean soup, chorizo soup, comfort food, crockpot recipe, pinto bean soup recipe, slow cooker soup

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 399kcal

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.

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.