Pinto Beans, Green Chile, and Beef Soup
Warm, hearty, and packed with bold flavors, this slow-cooked Pinto Beans, Green Chile, and Beef soup is a true comfort meal that will satisfy your hunger and warm your soul.
Perfect for chilly days or whenever you’re craving something filling and flavorful, this recipe combines tender beef, earthy pinto beans, and the zesty kick of green.
chile for a well-balanced and nourishing dish. The slow cooking process allows the flavors to meld together beautifully, making this soup a crowd-pleaser for any occasion.
Ingredient
For this comforting soup, you’ll need:
1 lb beef stew meat or chuck roast, cut into small cubes
2 cups dry pinto beans, soaked overnight and drained
1 can (4 oz) green chiles, diced
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 bay leaf
1/2 teaspoon smoked paprika
4 cups beef broth or water
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Start by preparing the beef. If you’re using stew meat, simply cut it into small cubes, ensuring they’re about.
the same size for even cooking. If you’re using chuck roast, cut it into chunks that will easily shred once the soup is ready.
In a slow cooker, add the soaked and drained pinto beans, beef stew meat, diced onion, minced garlic, and green chiles.
These ingredients will be the base of the soup and form the rich flavors as they cook together.
Next, sprinkle in the cumin, chili powder, smoked paprika, and bay leaf. These spices will infuse the broth with warmth and depth.
Stir everything gently to combine the seasonings with the other ingredients.
Pour in the beef broth (or water) to cover all the ingredients. This will create the base of your flavorful soup.
add salt and pepper to taste, but be cautious with the salt as the broth can sometimes be salty on its own.
Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the beans are fully cooked.
Stir the soup halfway through, if possible, to ensure everything is evenly cooking and blending together.
Once the soup is done, remove the bay leaf and check the consistency. If it’s too thick for your liking, add a bit more water or broth until it reaches your desired texture.
For extra flavor, you can serve the soup with a dollop of sour cream, a sprinkle of fresh cilantro, or some crispy tortilla chips for added crunch.
How to Make
Making this soup is a breeze with the slow cooker. Start by gathering all your ingredients, including your soaked and drained pinto beans.
The soaking process is essential as it helps the beans cook evenly and prevents them from being too tough.
Cut your beef into small pieces, as smaller pieces allow for faster cooking and better flavor absorption.
Once the beef is prepped, add it to the slow cooker, along with the rest of the ingredients, except for the broth.
After adding the spices and green chiles, pour in enough broth to cover everything completely. This ensures that the beans and beef are evenly cooked in a flavorful liquid.
Set your slow cooker to low heat and allow the magic to happen. The slow cooking process is key, as it allows the flavors to meld together over time.
creating a deep, rich broth that is infused with the spices. If you have the time, let it cook for the full 8 hours to achieve maximum flavor and tenderness.
After the cooking time, give the soup a quick stir to mix everything together. Be sure to remove the bay leaf and check for seasoning. If you like, add more spices or salt to taste.
Serve the soup hot, and don’t forget the garnishes! A little sour cream or some fresh cilantro can elevate the soup even more, balancing out the heat from the green chiles.
For a heartier meal, pair it with a warm piece of cornbread or a side of rice. The soup is filling enough on its own, but it also makes a great base for creative additions.
Tips
For best results, soak your pinto beans overnight to ensure they cook properly in the slow cooker. If you’re short on time.
you can skip the soaking step, but the beans may take a little longer to cook and could end up a bit firmer.
If you prefer a spicier soup, add more green chiles or a chopped jalapeño to the mix. You can also increase the amount of chili powder and cumin for an added kick.
For a richer flavor, try browning the beef in a skillet before adding it to the slow cooker. This step will add an extra layer of depth and richness to the broth.
If you don’t have beef broth on hand, water can work as a substitute, but beef broth will provide a much deeper flavor. You can also use chicken broth for a slightly lighter version of the soup.
To make this recipe even more convenient, prepare the ingredients the night before and store them in the fridge.
Then, in the morning, simply add everything to the slow cooker and turn it on before you head out.
For a vegetarian version, skip the beef and add more vegetables or a plant-based protein like tofu. You could also add more beans or grains like quinoa for extra texture.
If you’re looking for extra freshness, serve the soup with a squeeze of lime or a handful of diced avocado on top.
Conclusion
This Pinto Beans, Green Chile, and Beef soup is a hearty, flavorful dish that’s perfect for warming up on a cold day. The slow cooker does all the work.
making it easy to enjoy a comforting, flavorful meal without much fuss. Whether you’re making it for a family dinner or meal prepping for the week, this soup is sure to satisfy your cravings.
With its bold flavors and simple ingredients, this soup is a crowd-pleaser that you can enjoy year-round. Whether you’re serving it on a chilly evening or bringing it to a gathering, it’s a dish everyone will love.