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Pinto Bean Soup

This Pinto Bean Soup has a savory broth with a mixture of vegetables and nourishing pinto beans. Sausage adds a blast of flavor to this soup along with simple flavor enhancers and seasonings.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 9 cups
Calories: 325kcal
Author: Stephanie



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


  • 1 pound ground sausage regular, hot or mild. See notes
  • 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


  • 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 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.
  • Stir in ¼ cup heavy cream if desired. Transfer to serving bowls and top with grated Parmesan cheese.


Pro Tips
  • See information in post above the recipe card for instructions on making this soup with dried pinto beans instead of canned
  • Jimmy Dean Regular Pork Sausage is my preferred sausage for this recipe, but any variety may be used.
  • The Worcestershire sauce, hot sauce, and mustard powder can't be tasted outright but act as flavor enhancers in this soup. The hot sauce doesn't make it spicy. I use Frank's Hot Sauce for this recipe.
  • For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Note that this will add salt to the soup.
  • The best way to ensure that you are able to get drippings is to move the sausage to one side of the pot when it's about halfway done. Tilt the pot slightly to allow drippings to run down  and use a spoon to scoop it up and transfer it to a small ramekin.
  • To control the sodium: Look for beans that have no salt added and use low sodium chicken broth.
  • Be sure to try my Chickpea Soup recipe next!

  • 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.

Crock Pot Method:
  • Note: Flour is not needed for this method. 
  • Brown the sausage in a skillet as outlined and transfer to a paper towel lined plate.
  • Reserve 1 tablespoon drippings and add it to the Crock Pot along with 2 tablespoons of butter.
  • Set heat to low or high and let butter melt. Add the diced onions, carrots, celery, and garlic. Toss to coat.
  • Add the cooked sausage, hot sauce, Worcestershire sauce, seasonings, and chicken broth.
  • 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**
  • Add the spinach and let wilt, 3-5 minutes.
  • Turn heat off and slowly stir in the heavy cream, then serve!

Nutritional info below is per cup. There are approximately 9 cups of soup in this recipe.


Calories: 325kcal | Carbohydrates: 22g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 713mg | Potassium: 655mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2236IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 3mg