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Pinto Bean Soup
5 from 109 votes

Pinto Bean Soup

This Pinto Bean Soup blends browned ground sausage, vegetables, herbs, and canned pinto beans into a hearty, flavorful soup. Seasonings like basil, parsley, oregano, mustard powder, and hot sauce enhance the savory broth, while spinach and optional heavy cream add texture and richness. It simmers slowly for well-developed flavors and comforting depth.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 9 cups
Calories: 325 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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!
  2. 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.
  3. Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
  4. 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.
  5. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
  6. Add the hot sauce, Worcestershire sauce, seasonings, and beans.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 9 cups

Amount Per Serving

Calories 325

% 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.