Description
This Pinto Bean Soup features a savory broth filled with vegetables and nourishing pinto beans. Halal sausage adds rich flavor along with subtle seasonings that enhance every bite.
Ingredients
- Seasonings: 1 tsp each dried basil & parsley, ½ tsp each oregano & mustard powder, ¼ tsp black pepper
- 1 lb halal ground beef or turkey sausage
- 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 halal 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)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Cook sausage in a large pot over medium heat until browned and crumbled. Set aside and reserve 1 tablespoon drippings.
- Add drippings and butter to the pot. Cook onions, celery, and carrots for 4 minutes. Add garlic and cook 1 minute.
- Stir in flour and cook 1–2 minutes.
- Add hot sauce, Worcestershire, seasonings, beans, and broth. Bring to a boil, then reduce to a simmer.
- Simmer partially covered for 20 minutes. Add sausage and simmer 10 minutes more.
- Add spinach and cook until wilted, about 2–3 minutes.
- Stir in heavy cream if using. Serve topped with Parmesan.
Notes
- Use halal-certified sausage and Worcestershire sauce.
- The mustard powder and hot sauce enhance flavor without making the soup spicy.
- To control sodium, use no-salt-added beans and low-sodium broth.
- This soup stores well and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American