Instructions

1. Add the ground sausage and chopped bacon to a large stock pot over medium-high heat and brown the sausage for about 10 minutes, until the bacon is cooked, and sausage is crumbled and browned
2. Add the minced garlic, onions, carrots, and diced celery into the pot and sauté for about 5 minutes, until the onion is translucent, and the bacon and sausage are getting somewhat crispy
3. Add the beans, broth and spices into the stock pot. Bring it to a boil and then reduce the heat slightly to bring down to a simmer. Cover and let the soup simmer for 15 to 20 minutes until the carrots have softened
4. Use a potato masher or large fork to give the soup 3 to 4 mashes. You want to mash some of the beans, while leaving some whole, which will thicken the soup and give it a creamy texture
5. Remove from the heat and stir in the coconut milk and spinach. Taste and add salt as needed. Serve with fresh cracked pepper over top