Pinto Bean and Sausage Soup

Prep Time:
20 mins

Cook Time:
2 hrs 15 mins

Additional Time:
8 hrs

Total Time:
10 hrs 35 mins

Servings:
8

Ingredients

Directions

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Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.




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   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.



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   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.



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



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



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   Place smoked sausage on a baking sheet.



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



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

After I broil and cut the sausages, I pat them down on paper towels to remove some of the grease.

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Nutrition Facts (per serving)