This hearty chicken and pinto bean soup is the perfect cold weather comfort meal. It warms you to the bone and is super versatile. Cook it stove-top, in your Instant Pot, or all day in the slow cooker like I’ve shown here. Change up the spices, or give it a punch of flavor by adding a mix of herbs and spices!
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A few years ago for Christmas we decided to cut back on material gifts to our families.
I mean, my parents and my in-laws don’t actually *need* anything, and (in the name of downsizing) prefer not to be given more “things” to clutter up their houses.
So, instead, we got creative!
At the time, we lived on the same property as my parents and my grandfather, and in lieu of traditional holiday gifts we decided to give them once-a-month Sunday suppers, cooked and delivered by none other than yours truly.
January’s meal was vegetarian lasagna rolls and a spinach salad dressed with a simple homemade lemon vinaigrette.
February’s meal was a hearty chicken and pinto bean soup made in the slow cooker, paired with an artisan loaf of warm, crusty bread.
Perfect warm-you-up food for a day where the temperature (not counting wind chill) never made it above twelve degrees. Brrrr….
The starch from the pinto beans turned the homemade chicken stock into a creamy broth that paired perfectly with the fresh spinach and bites of tender onion.
My only regret? Not making enough for leftovers this time!
- 1 bag dried pinto beans
- 1 medium yellow onion, diced
- 8 white mushrooms, sliced
- 4 cups chicken stock
- 1 cup water + more for the beans
- 1 cup diced cooked chicken
- 1 bag fresh baby spinach
- 1 teaspoon black pepper
- 1 tablespoon sea salt
- 1 tablespoon Italian seasoning
- Add the beans to a large pot, and then fill the pot with water until it's 2" above the beans.
- Bring the pot to a boil, reduce heat to keep it at a simmer, and let it cook for 10 minutes, uncovered.
- Remove the pot from heat, cover, and let it sit for 1 hour. Drain.
- Add the beans, onion, mushrooms, chicken, salt, pepper, Italian seasoning, 1 cup water, and chicken stock to a slow cooker.
- Cook on high for 6 hours.
- Add the spinach, and continue cooking for 1 or 2 more hours, or until the beans are tender.
Serve with crusty bread.
Let it cool completely before freezing leftovers in quart-sized zip top freezer bags. Easily make this soup vegetarian by substituting vegetable stock for chicken stock and omitting the chicken!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 1242mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 16g