Pinto Bean Soup

Pinto Bean Soup

  

            

       Ingredients

 2 cups dry pinto beans

 5 1/2 cups water, divided

 2 (14.5-oz) cans low-sodium chicken stock

 1 teaspoon ground cumin

 1/2 teaspoon onion powder

 1/2 teaspoon garlic powder

 1/4 teaspoon black pepper

 1/4 teaspoon cayenne pepper

 1 (14.5-ounce) diced tomatoes, undrained

 Shredded Monterey Jack cheese for garnish

 Sliced green onion tops for garnish              

 Directions

 1. Place the beans and 5 cups of the water in a Dutch oven 

over high heat. Bring to a boil and immediately reduce the 

heat to medium low. Simmer uncovered for 10 minutes and 

remove from the heat. Cover and let stand for 1 hour. Drain 

and rinse the beans, then transfer to a lightly greased medium 

slow cooker.

 2. Add the remaining 1/2 cup of water, stock, cumin, 

onion powder, garlic powder, black pepper, and cayenne.

 3. Cover and cook on low for 8 hours or on high for 4 1/2 hours 

or until the beans are tender. Stir in the tomatoes and their juices, 

cover, and cook for 30 minutes longer. 

 4. Serve warm with a garnish of cheese and green onions.