Pinto Bean and Sausage Soup

Pinto beans and chunks of potato float in a rich beef broth. The sausage adds a nice smoky flavor.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 444 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, diced
• 2 cups tomato juice
• 2 (14 ounce) cans beef broth
• 4 potatoes, diced
• 1 (13 ounce) package smoked sausage
• 0.5 teaspoon salt
• 0.5 cup chopped fresh parsley
• 0.75 teaspoon ground black pepper
• 0.5 teaspoon minced garlic
• 0.75 teaspoon dried oregano
• 1.5 cups dried pinto beans

Recipe Instructions

Step 1

Cover pinto beans with water in a bowl and allow to soak overnight. Drain.

Step 2

Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.

Step 3

Stir garlic into onion mixture until fragrant, about 1 minute more.

Step 4

Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.

Step 5

Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.

Step 6

Place smoked sausage on a baking sheet.

Step 7

Bake sausage in the preheated oven until browned, about 10 minutes.

Step 8

Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

Step 9

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.