Before we can start cooking the soup in the crockpot, you should cut your bacon strips into thin cubes. Although I personally prefer my bacon bits small, you can cut them to whatever size you would like. Fry them in olive oil until they are brown and crispy.

Set them aside to cool down as you start the next step.

There is nothing wrong with adding the vegetables raw in your crockpot, however, the flavor is better when the vegetables are sautéed. Brown the onions, garlic, and jalapenos in the same pan you used to fry and crisp the bacon bits. Once done, place them immediately into the crockpot.

The third step is the easiest! Take the rest of the ingredients, and pour them into the crockpot. The order does not matter, especially since the beans and the bacon are already cooked. However, I do recommend pouring out the water in the cans of beans. The flavor should come from the beans, the vegetables, and the seasonings you add.

Rinse the beans, and pour them in. Although everything will cook together and at the same time, you should still stir the soup mixture so that the seasonings and ingredients blend well.

Be warned, this crockpot recipe takes time, but it is so worth it! The crockpot should be set to a low temperature. Cover it and add a timer for 8-9 hours. Check every two to three hours and serve once completed. The smell should sweep through your home, tempting you to try the deliciously red soup!

This pinto bean soup crockpot meal can be served alone or with garnishes and extra toppings. While it's delicious separate, adding things like chopped fresh cilantro, Queso fresco, and shredded Mexican cheese elevates the savory flavor. You can also try this recipe with warm corn tortillas to soup the Mexican pinto bean soup.