Cowboy Pinto Bean Soup
Ingredients
- 1 (16-oz) pkg dried pinto beans
- 1 (12-oz) pkg bacon, chopped
- 2 (32-oz) cartons chicken broth
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 (7-oz) can diced green chiles
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp salt
- 2 tsp pepper
- 1 Tbsp ground cumin
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream (optional)
Instructions
- Soak beans overnight according to package directions. Drain.
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, and transfer to a 5- to 7-quart slow cooker.
- Stir in broth, tomatoes, green chiles, onion, garlic, beans, salt, pepper, and cumin.
- Cover and cook on LOW 10 to 12 hours or until beans are tender. Serve with cheese and sour cream, if on hand.
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