John Hood's Secret Proprietary Blend for Sausage and Bean Soup

1 LB Sausage (Jimmy Dean Style)
1 Small Onion
1 TBSP Garlic
1/4 C Flour
1 Can Chicken Broth
2 C Water
1/2 tsp Cayenne Pepper
2 Roasted Red Peppers, finely chopped
2 Tbsp Parsley
1/2 tsp Basil
Salt & Pepper to taste
2 Cans Pinto Beans

Cook sausage until no longer pink on medium heat.  Add onions & Garlic, cook until onion starts turning transparent.  Add flour and stir will for one minute.  Add chicken broth, water, cayenne and red pepper.  Bring to boil, turn down heat and simmer for 10 minutes.  Add parsley, basil and beans, return to boil and simmer for about 5 minutes.  Optional:  add 1/2 cup heavy cream at the end of cooking.