Seasonings:
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
Soup:
- 1 pound Italian sausage (or Jimmie Dean sausage)
- 3 tablespoons butter
- 1 yellow onion, diced
- 1/2 cup carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon Tabasco
- 1 teaspoon Worcestershire
- 6 cups chicken broth
- 2 cans pinto beans with jalapeños
- 1/2 cup heavy cream
- Parmesan for serving
Directions
Cook sausage in large Dutch oven. Remove from pot and add butter and veggies. Cook until soft. Add garlic and cook one more minute. Add flour and stir with wooden spoon 1-2 minutes. Add Tabasco, Worcestershire, seasonings, and beans. Add broth. Bring to a boil then reduce to simmer. Simmer for 20 minutes. Add sausage back. Simmer 15 more minutes. Stir in cream. Heat 10 minutes on low. Serve with freshly grated Parmesan.
