Description

This Pinto Bean Soup has a savory broth with vegetables, nourishing pinto beans, and flavorful sausage for a hearty, comforting bowl of goodness.

Ingredients

1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon oregano
1/2 teaspoon mustard powder
1/4 teaspoon pepper
1 pound ground sausage (regular, hot, or mild)
2 tablespoons butter
1 small yellow onion, diced
1/2 cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons flour
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
6 cups low sodium chicken broth
2 (15.5 oz) cans Pinto Beans, drained but not rinsed
3 cups spinach
1/4 cup heavy cream (optional)
Freshly grated Parmesan cheese (optional, for serving)

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Instructions

1. Remove the casings from the sausage if needed. Preheat a large pot over medium heat. Add sausage and cook, breaking it apart. Once halfway cooked, reduce heat and partially cover. Stir occasionally and cook through, about 10-12 minutes total.

2. Set cooked sausage aside on a paper towel-lined plate. Reserve 1 tablespoon of drippings (or use butter if needed).

3. Add the drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots. Cook for 4 minutes.

4. Add garlic and cook for 1 more minute.

5. Sprinkle in flour and cook for 1-2 minutes, stirring constantly to remove the raw taste.

6. Stir in hot sauce, Worcestershire sauce, all seasonings, and pinto beans.

7. Add chicken broth and use a spatula to scrape the pot bottom for flavor. Bring to a boil, then reduce to a simmer.

8. Simmer partially covered for 20 minutes. Add sausage back and simmer 10 more minutes.

9. Stir in spinach and let wilt for 2-3 minutes.

10. Add heavy cream if using, then ladle into bowls and top with Parmesan cheese if desired.

Notes

For a deeper flavor, add a Parmesan rind to the pot while simmering and remove before serving.

Use low sodium broth and unsalted beans to control salt levels.

This soup stores well in the fridge for up to 3 days and freezes for up to 3 months.

For a Crock Pot version, skip the flour and follow the adapted steps provided above.