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Slow Cooker Pinto Bean Soup with Cornbread and Raw Onion.
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4.50 from 4 votes

Pinto Bean Soup: Easy Slow Cooker Recipe

This Pinto Bean Soup Recipe is an easy-to-make southern classic, full of deceiving flavor compared to the ingredients' simplicity.
Prep Time8 hours 30 minutes
Cook Time8 hours
Total Time16 hours 30 minutes
Course: Main Course, Soups
Cuisine: American, Southern
Servings: 16 servings
Calories: 382kcal
Author: Jeremy Klae

Ingredients

  • 1 Yellow Onion - diced
  • 3 Lbs Ekrich Smoked Sausage
  • 1 Lb Dry Pinto Beans
  • 1 tsp. Garlic Powder
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 1 tsp. Cayenne
  • 2 Bay Leaves
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 32 Oz Chicken Stock

Instructions

  • Soak beans overnight per package instructions.
  • Place beans, onions, and dry seasonings into a slow cooker.
  • Pour in chicken stock.
  • Use water to fill liquid close to the top of your Slow Cooker.
  • Cook soup on low for 8 hours.
  • Turn off your Slow Cooker and add sliced sausage to the soup.
  • Stir in sausage and let sit for about 15 minutes.
  • Alternatively: Smoke/Grill Sausage, slice, and serve on top of the soup.

Notes

  • Try cooking the sausage on a charcoal grill before adding it to the soup for extra flavor and texture.
  • If you don't have a grill, the sausage is also very good when sliced and cooked in a skillet and then added to the soup.
  • Don't forget to soak the beans the night before.

Nutrition

Calories: 382kcal | Carbohydrates: 23g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1046mg | Potassium: 649mg | Fiber: 5g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg