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Creamy Pinto Bean Soup with Sausage and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 64 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Approximately 9.9 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Description

A hearty and flavorful Pinto Bean Soup featuring savory sausage, fresh vegetables, and a touch of cream. This comforting soup combines a blend of herbs and spices with tender pinto beans and spinach, perfect for a satisfying meal any time of year.

Ingredients

Spices and Seasonings

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

Main Ingredients

  • 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
  • 6 cups low sodium chicken broth
  • 2 (15.5 oz) cans pinto beans, drained but not rinsed
  • 3 cups spinach

Optional Ingredients

  • ¼ cup heavy cream
  • Freshly grated Parmesan cheese

Instructions

  1. Prepare the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook, crumbling to break it apart. Once cooked halfway through, reduce heat to medium-low and cover partially to ensure you get flavorful drippings. Continue cooking and stirring occasionally until fully cooked, about 10-12 minutes total.
  2. Set Sausage Aside: Transfer sausage to a paper towel-lined plate to drain excess fat. Reserve 1 tablespoon of the drippings for later; substitute with butter if needed.
  3. Sauté Vegetables: Add the reserved drippings and 2 tablespoons butter to the pot over medium heat. Add the diced onions, celery, and carrots. Cook for 4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
  4. Add Flour: Sprinkle in the flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
  5. Add Seasonings and Beans: Stir in the hot sauce, Worcestershire sauce, dried basil, parsley, oregano, mustard powder, pepper, and the drained pinto beans.
  6. Add Broth and Simmer: Pour in the chicken broth. Use a silicone spatula to scrape the bottom of the pot to release any browned bits, adding flavor. Bring the soup to a boil, then reduce heat to a simmer.
  7. Simmer Soup: Cover partially and simmer for 20 minutes, allowing flavors to meld.
  8. Reintroduce Sausage and Simmer: Add the sausage back into the pot and simmer for another 10 minutes. Then, add the spinach and cook until wilted, about 2-3 minutes.
  9. Finish and Serve: Stir in the optional ¼ cup heavy cream for richness, if desired. Ladle soup into bowls and top with freshly grated Parmesan cheese, if using. Serve warm.

Notes

  • The mustard powder and hot sauce are subtle but important flavor enhancers; do not omit.
  • If you prefer using a Crock Pot, brown the sausage and sauté vegetables first, then combine all ingredients (except cream and spinach) in the slow cooker and cook on low for 6-8 hours.
  • Butter can substitute reserved sausage drippings if necessary.
  • Use low sodium chicken broth to control saltiness.

Find it online: https://slsrecipes.com/creamy-pinto-bean-soup-with-sausage-and-spinach-recipe/