BONUS: This makes a great freezer meal and is also Crock Pot Friendly!
This Pinto Bean Soup has instantly become one of my all-time favorite recipes. And that’s solely based on the taste. The bonus is that it’s a really budget-friendly recipe that is loaded with vegetables and nourishing pinto beans. Sausage adds a ton of flavor to this soup, but ground turkey can be used for an even lighter version.
Are Pinto Beans Healthy
Pinto Beans are a great source of protein, fiber, vitamins, and minerals. They’re also rich in various antioxidants. Check out this article from Healthline for more detailed information regarding the health benefits of Pinto beans.
How to Make Pinto Bean Soup
See recipe card below this post for ingredient quantities and full instructions. See notes section of recipe card for Crock Pot method. Cook and crumble the sausage over medium heat. Reserve 1 Tbsp. drippings. Remove the sausage and set aside. Sauté the onions, carrots, and celery in the drippings and butter until softened. Add garlic and cook for 1 more minute, then add the flour and cook for 2 minutes.
Add the Worcestershire sauce, hot sauce, seasonings, and beans. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor to the soup. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 20 minutes.
Add the sausage back to the soup and simmer for 15 more minutes. Add the spinach and let it wilt, about 2-3 minutes. Stir in heavy cream, if using. Transfer to serving bowls and serve with grated Parmesan cheese.
Using Dry Pinto Beans
I like to use canned pinto beans for this soup simply due to the convenience of it, and the fact that the flavor is so good with them! To use dried pinto beans: Rinse them and soak them. You can soak them overnight or submerge them in 2 inches of water. Bring them to a boil, then remove them from heat and let them sit for 1 hour. Add them to the soup as outlined and bring back to a boil, then reduce to a simmer. Simmer the soup for 90 minutes or more, until the beans are tender and the broth has thickened. Add the sausage during the last 10 minutes of cooking, as outlined, followed by the spinach at the end.
Other Canned Bean Options
Any variety of white canned beans is delicious in this soup, including Cannellini, Great Northern Beans, Small White Beans, and even Chickpeas can be used for this soup.
What to Add to Pinto Bean Soup
Frozen corn, peas, green beans, and even canned tomatoes make great additions to this soup. Fresh zucchini is a great option as well as freshly chopped kale or cabbage. Ground beef, ground turkey, or ground chicken can be used as well, (although it’s hard to beat the flavor that sausage adds).
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes very well for future meals.
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3.5 quart Dutch oven– this is what I use for this recipe. (Le Creuset is great quality, you’ll have it forever.) Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Chefs Knife– I have this one, it’s affordable but high quality. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
