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This Slow Cooker Spicy Pinto Bean Soup is easily made with Hurst’s Hambeens Pinto Beans with Ham flavor soup mix! The spicy pinto bean soup is hearty, spicy, and full of flavor.
Other soup recipes we love are Slow Cooker Sausage Lentil Soup and Slow Cooker Ham and Beans.
This post is sponsored by Hurst’s Beans, though all opinions are mine.

Table of Contents
Why stick with the usual refried or pinto beans when you can turn pinto beans into a flavorful, spicy soup? As the weather cools down, this hearty pinto bean soup is just what you need for a cozy night in—especially on occasions like Halloween. Using the Pinto Beans with Ham Flavor soup mix from Hurst Beans, you can whip up a delicious, spicy pinto bean soup that’s sure to be a hit with everyone.
We love serving this soup with warm tortillas on the side. They’re perfect for dipping, scooping, or wrapping around bites of the soup. You can also top the soup with some fresh cilantro, shredded cheese, or a dollop of sour cream for even more flavor. Whether it’s for a casual dinner or a fun Halloween night, this spicy pinto bean soup is bound to become a go-to fall favorite!
Recipe Ingredients
- Hurst’s Hambeens Pinto Beans with Ham flavor: These pinto beans are of great quality. The beans are larger pintos than most store-brand beans. They come with a ham flavor packet that is vegetarian; it’s made with smoked flavoring and seasonings, not ham. You can use the store locator or order these pinto beans online. I find these beans easily at my local Walmart.
- Bacon: Bacon and beans are a match made in heaven; save the drippings to cook the onion.
- Peppers: To make this spicy, I used two kinds of peppers: poblano and jalapeno. I don’t think poblano peppers are utilized enough; they have so much flavor and just the right amount of heat.
- Other Vegetables: Carrots, celery, and onions. I like to saute the onions in the pan with the bacon drippings to enrich the soup with more flavor.
- Other seasonings: I add chili powder, cumin, and garlic powder to make this a Mexican-style soup.
- Water: This is the base of the soup.
- {The full recipe is in the recipe card below the photos}
Variations
- For a less spicy soup, use canned fire-roasted chile peppers.
- Chicken broth can be used instead of water.
- You can mash a portion of the beans for a creamier soup.
- Sort through the beans and discard any debris. Rinse the beans in a mesh strainer. Add to the slow cooker. (Don’t add the ham seasoning mix yet).Add the beans to the slow cooker.
- In a skillet (set to medium high heat), brown the sliced bacon until crisp, drain and add to the slow cooker.
- Next, leave a few tablespoons of oil in the skillet and saute the diced onions until golden, add to the cooker.
- Add the carrots, celery, poblano pepper and jalapeno pepper. Add the seasonings and then pour over the water.
- Stir.
- Cook on HIGH for 5 hours. When the cooking time is done, add the seasoning packet and stir.
How to Serve:
- Great sides to serve with Spicy Pinto Bean Soup include warm tortillas, buttery cornbread, or slices of garlic bread. Each adds a different texture and flavor to complement the hearty soup.
- For toppings, try adding shredded cheddar cheese, diced jalapeños, fresh cilantro, cubed avocado, or a dollop of sour cream.
- If you want to make the soup even more filling, serve it over a bed of steamed white rice. It’s a simple way to add extra comfort and turn the soup into a full, satisfying meal.
- For leftovers, you can strain the soup and make pinto bean burritos!
Recipe FAQs
You do not need to soak the beans. Cook them on high and keep the lid on the entire cooking time, and you will have great results.
You can refrigerate the beans for up to three days or freeze them for up to three months. Thaw in the refrigerator before heating them on the stovetop.
More Bean Recipes:
- Slow Cooker 15 Bean Soup with Ham and Collards
- Slow Cooker 15 Bean Chili
- Slow Cooker Italian Chicken Bean Soup
Slow Cooker Spicy Pinto Bean Soup
Ingredients
- 20 oz. bag Hurst's HAMBEENS Pinto Beans with ham packet, (wait to add the packet until the end)
- 1 lb. thick cut bacon, sliced before cooking
- 1 white onion, diced
- 2 small carrots, diced
- 2 celery ribs, diced
- 1 poblano pepper, diced
- 1 jalapeno, minced
- 1 tsp. chili powder
- 1 tsp. garlic powder
- ½ tsp. cumin
- 10 cups water
- salt to taste
FOR SERVING
- shredded cheddar
Instructions
- Sort through the beans and discard any debris. Rinse the beans in a mesh strainer. Add to the slow cooker. (Don't add the ham flavor mix yet).
- Add the beans to the slow cooker. Set aside.
- In a skillet (set to medium high heat), brown the sliced bacon until crisp, drain and add to the slow cooker. Next, leave a few tablespoons of oil in the skillet and saute the diced onions until golden, add to the cooker.
- Add the carrots, celery, poblano pepper and jalapeno pepper. Add the seasonings and then pour over the water and stir.
- Cook on HIGH for 5 hours. When the cooking time is done, add the seasoning packet and stir. Add salt to taste.
- Top with cheese or sliced jalapeno for garnish.
How to Video
Sarah’s Notes
- You can use the store locator or order these pinto beans online. I find these beans easily at my local Walmart.
- You do not need to soak the beans. Cook them on high and keep the lid on the entire cooking time, and you will have great results.
- You can refrigerate the beans for up to three days or freeze them for up to three months. Thaw in the refrigerator before heating them on the stovetop.
- For a less spicy soup, use canned fire-roasted chile peppers.
- Chicken broth can be used instead of water.
- You can mash a portion of the beans for a creamier soup.
- Great sides to serve with Spicy Pinto Bean Soup include warm tortillas, buttery cornbread, or slices of garlic bread. Each adds a different texture and flavor to complement the hearty soup.
- For toppings, try adding shredded cheddar cheese, diced jalapeños, fresh cilantro, cubed avocado, or a dollop of sour cream.
- If you want to make the soup even more filling, serve it over a bed of steamed white rice. It’s a simple way to add extra comfort and turn the soup into a full, satisfying meal.
- For leftovers, you can strain the soup and make pinto bean burritos!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This post is sponsored by Hurst’s Beans, though all opinions are mine.