Low Calorie Spicy Pinto Bean Soup Recipe

I decided to make some pinto beans the other day in my 4 qt. crock pot. But, in the middle of cooking it I decided to make it into a soup, instead. I like hot meals over cold. It’s really good, so I thought I’d share it with you. The soup is a lot more saucy than the photo depicts, above.

I kind of wanted something slightly different, rather than beans and rice and salsa all the time. And, because I love soup and beans, it was time for a ‘pinto bean tweak’.

The spicy pinto bean and pea soup rivals anything I have ever eaten from a can or restaurant. Why not see for yourself 12 to 15 hours from now?

Low Calorie Spicy Pinto Bean Soup Recipe…

  • Add two cups of pinto beans
  • Pour 8 cups of water
  • Two teaspoons of garlic powder
  • Tablespoon of chili powder
  • Couple dashes of paprika
  • Cook on high for about two hours
  • Then, turn down to low and cook overnight
  • When you’ve cooked it for at least twelve hours, add the following…
  • A few extra cups of water, as the beans tend to be quite thirsty
  • Chopped onion
  • 1-10 oz. can of medium heat enchilada sauce
  • 1-7 oz. can of mild diced green chilis
  • 1-12 oz. can of stewed Italian tomatoes
  • 1 cup of brown or basmati rice
  • Cook until all is tender
  • Add salt to taste
  • Keep some out for today and tomorrow
  • Freeze the rest in individually sized plastic containers for later
  • PS- While you are in the cooking soup mode, you might as well try out my split pea soup! 

Note- before you change your diet contact your doctor.

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