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Sausage & Pinto Bean Soup

Sausage and Pinto Bean Soup

Sausage & Pinto Bean Soup


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Sausage & Pinto Bean Soup



  1. Saute sausage until browned over medium heat in a 6 quart Dutch oven. Remove from the pan, set aside.
  2. Melt butter over medium heat. Sauté onion until just translucent. Add garlic, cook until just fragrant. Stir in carrots, celery, tomato paste, Italian seasoning, paprika, and chili flakes. Sauté until vegetables are just tender, about 5 minutes.
  3. Add beans and broth. Bring to a boil, reduce heat to low and simmer for about 20 minutes, to let all the flavors get to know each other. Add cooked sausage and kale, simmer for an additional 3-5 minutes or until kale is tender. Taste and add salt and pepper or adjust other seasonings if desired. Serve hot with cornbread. Enjoy!

Makes 6 servings 

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