Pinto Bean Soup

INGREDIENTS

Seasonings

• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon oregano
• ½ teaspoon mustard powder
• ¼ teaspoon pepper

Soup

• 1 pound ground sausage, regular, hot or mild. 
• 2 tablespoons butter
• 1 small yellow onion, diced
• ½ 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
• ¼ cup heavy cream, optional

For Serving

• Freshly grated Parmesan cheese, optional

DIRECTIONS

NOTE: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!

1. Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, reduce heat to medium-low and cover partially. (This is the best way to ensure you get drippings). Continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total.
2. Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
3. Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
4. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
5. Add the hot sauce, Worcestershire sauce, seasonings, and beans.
6. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot, this will add more flavor to the soup. Bring to a boil, reduce to a simmer.
7. Simmer for 20 minutes, then add the sausage back. Simmer for 15 more minutes, then add the spinach and let it wilt for 2-3 minutes.
8. Stir in ¼ cup heavy cream if desired. Transfer to serving bowls and top with grated Parmesan cheese.

Crock Pot Method

Note: Flour is not needed for this method. 

1. Brown the sausage in a skillet as outlined and transfer to a paper towel lined plate.
2. Reserve 1 tablespoon drippings and add it to the Crock Pot along with 2 tablespoons of butter.
3. Set heat to low or high and let butter melt. Add the diced onions, carrots, celery, and garlic. Toss to coat.
4. Add the cooked sausage, hot sauce, Worcestershire sauce, seasonings, and chicken broth.
5. Cover and cook on high for 3-4 hours or on low for 6-7. **Add the drained pinto beans during the last 45 minutes**
6. Add the spinach and let wilt, 3-5 minutes.
7. Turn heat off and slowly stir in the heavy cream, then serve!