Pinto Bean Soup
User Reviews
5
Pinto Bean Soup
Description
The soup starts by browning ground sausage to render drippings and develop flavor. The drippings are retained and combined with butter to sauté diced onion, carrot, celery, and garlic. Flour is added briefly to thicken the base. Then seasonings including basil, parsley, oregano, mustard powder, hot sauce, and Worcestershire sauce are incorporated with chicken broth and canned pinto beans.
Simmering the ingredients together allows the flavors to meld, while spinach wilts into the hot soup near the end for freshness. Optionally, heavy cream may be stirred in for a creamier texture. The combination of sausage and beans creates a balanced protein presence, with herbs and subtle spice boosting the savory profile. Parmesan cheese can be grated on top when serving.
The recipe notes contain several practical tips, including a crock pot variation, suggestions for bean and broth sodium levels to control saltiness, and the use of sausage drippings for flavor. The soup freezes well and keeps refrigerated for a few days, making it suitable for batch cooking.
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Soup
- 1 pound ground sausage regular, hot or mild. See notes
- 2 tablespoons butter
- 1 yellow onion diced, small
- ½ cup carrot diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 3 Tablespoons flour
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 6 cups chicken broth low sodium
- 2 pinto beans drained but not rinsed, 15.5 oz.) canned
- 3 cups spinach
- ¼ cup heavy cream optional
For Serving
- Parmesan Cheese optional, freshly grated
Instructions
- Note 1: See notes for Crock Pot method.Note 2: 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!
- 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.
- Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
- 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.
- Add the flour and cook for 1-2 minutes to remove the raw flour taste.
- Add the hot sauce, Worcestershire sauce, seasonings, and beans.
- 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.
- Simmer, partially covered, for 20 minutes. Add the sausage back. Simmer for 10 more minutes, then add the spinach and let it wilt for 2-3 minutes.
- Stir in ¼ cup heavy cream if desired. Transfer to serving bowls and top with grated Parmesan cheese.
Notes
- This soup freezes well and can be refrigerated up to three days.
- Using low-sodium broth and no-salt-added beans helps control overall saltiness.
- Crock Pot method involves sautéing sausage and vegetables first, then combining all ingredients for slow cooking.
- Mustard powder and hot sauce subtly enhance flavor without spicing the soup.
- Adding Parmesan rind while simmering can deepen flavor, discard rind before serving.
- Jimmy Dean Regular Pork Sausage is preferred but other types may be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 713mg | 30% |
| Potassium | 655mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 2236IU | 45% |
| Vitamin C | 7mg | 8% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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