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Pinto Bean Soup

I’ve really been enjoying making soups in the slow cooker this winter.   This one fit my “easy meal” criteria quite well….it takes less than 5 minutes of prep time, it’s ready when I get home from work, and tastes great.  And it’s extremely budget-friendly.  I made a huge batch of soup with the intention of having some for dinner tonight, putting some in the freezer for lunches, and repurposing the beans into two other meals.  How cool is that?!?  I’ve got meals for several days and it required almost no effort!  It takes a little planning to soak the beans the night before but having the ingredients on hand makes that extremely easy.


Pinto Bean Soup


4 cups dried pinto beans (soaked overnight)

6 cups organic vegetable broth

2 15 oz cans of fire-roasted diced tomatoes

1 red onion, diced

3 cloves garlic, minced


Soak beans overnight and rinse thoroughly.  Add all ingredients to crock pot and cook on low 6-8 hours or until beans are tender.

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