Name: Pinto Bean and Sausage Soup
Prep time: 20 min
Cook time: 135 min
Total time: 635 min
Yield: 8 servings
Ingredients: 1.5 cups dried pinto beans; 1 tablespoon butter; 1 onion, chopped; 2 stalks celery, chopped; 0.5 teaspoon minced garlic; 2 (14 ounce) cans beef broth; 2 cups tomato juice; 2 tablespoons white sugar; 4 potatoes, diced; 2 carrots, diced; 0.75 teaspoon dried oregano; 0.5 teaspoon salt; 0.75 teaspoon ground black pepper; 1 (13 ounce) package smoked sausage; 0.5 cup chopped fresh parsley

Instructions

1
Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.
2
Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.
3
Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
4
Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.
5
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6
Place smoked sausage on a baking sheet.
7
Bake sausage in the preheated oven until browned, about 10 minutes.
8
Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.

Pinto Bean and Sausage Soup

Ingredients

Nutrition (per serving)

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