Slow Cooker Pinto Bean Soup with Chorizo

why make this recipe

This soup is easy, warm, and very tasty. It uses simple ingredients and the slow cooker does most of the work. You get soft beans, spicy chorizo, and bright cilantro with little effort.

introduction

This slow cooker soup cooks all day and smells great. It fits busy days and cold nights. If you like other slow cooker soups, try the hearty slow cooker ham and potato soup for another simple meal.

how to make Slow Cooker Pinto Bean Soup with Chorizo

You build the soup in the slow cooker and let it cook until the beans are soft. Do not add extra water until you see the beans cook down. Stir once or twice if you pass by, but mostly let it cook slowly.

Ingredients :

• 2 cups pinto beans, soaked overnight
• 1 chorizo sausage, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions :

1. In the slow cooker, combine the soaked pinto beans, chorizo, onion, garlic, bell pepper, broth, cumin, and paprika.
2. Season with salt and pepper.
3. Cover and cook on low for 6-8 hours or until beans are tender.
4. Serve hot, garnished with fresh cilantro.

how to serve Slow Cooker Pinto Bean Soup with Chorizo

Serve the soup hot in bowls. Add cilantro on top. Offer lime wedges, chopped onions, or sliced avocado on the side. It goes well with warm tortillas, cornbread, or a light side like a slow cooker taco soup for a full spread.

how to store Slow Cooker Pinto Bean Soup with Chorizo

Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

tips to make Slow Cooker Pinto Bean Soup with Chorizo

• Soak beans overnight to cut cook time and help digestion.
• Brown the chorizo in a pan first for more flavor, then add to the slow cooker.
• Taste for salt near the end, after beans are soft.
• If the soup is too thick, add a little hot broth or water when reheating.

variation (if any)

• Make it vegetarian: skip chorizo and add smoked paprika and a splash of soy sauce for depth.
• Add diced tomatoes or a jalapeño for more heat.
• Use canned pinto beans (drained) and cook 2-3 hours on low instead of 6-8 hours.

FAQs

Q: Do I need to soak the pinto beans?
A: Soaking helps them cook more evenly and reduces time. You can skip soaking but cook time will be longer.

Q: Can I use spicy chorizo?
A: Yes. Spicy chorizo adds more heat. Pick mild or hot to match your taste.

Q: Can I use other beans?
A: Yes. Black beans or kidney beans work, but cook times may change.

Q: How can I make the soup thicker?
A: Mash a cup of the beans in the pot or use an immersion blender for a thicker texture.

Q: Is this soup freezer friendly?
A: Yes. Cool, then freeze in sealed containers for up to 3 months.

Conclusion

For the original recipe and more tips, see the full recipe page for Slow Cooker Pinto Bean Soup with Chorizo.

Slow Cooker Pinto Bean Soup with Chorizo

This easy, warm, and tasty slow cooker soup features soft beans, spicy chorizo, and fresh cilantro, perfect for busy days and cold nights.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups pinto beans, soaked overnight Soaking helps reduce cooking time.
• 1 piece chorizo sausage, sliced Can use spicy or mild based on preference.
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 piece bell pepper, chopped
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish Use for serving.

Method

 

Preparation

1. In the slow cooker, combine the soaked pinto beans, chorizo, onion, garlic, bell pepper, broth, cumin, and paprika.
2. Season with salt and pepper.

Cooking

1. Cover and cook on low for 6-8 hours or until beans are tender.

Serving

1. Serve hot, garnished with fresh cilantro.
2. Offer lime wedges, chopped onions, or sliced avocado on the side.

Notes

Let the soup cool to room temperature before storing. For extended storage, freeze in containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove. If too thick, add hot broth or water when reheating.