Pinto Bean and Sausage Soup recipe
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Ingredients
- 1 ½ cups dried pinto beans 1 tablespoon butter 1 onion, chopped 2 stalks celery, chopped ½ teaspoon minced garlic 2 (14 ounce) cans beef broth 2 cups tomato juice 2 tablespoons white sugar 4 potatoes, diced 2 carrots, diced ¾ teaspoon dried oregano ½ teaspoon salt ¾ teaspoon ground black pepper 1 (13 ounce) package smoked sausage ½ cup chopped fresh parsley
Nutrition Info
- 444.1 caloriescarbohydrate: 52 gcholesterol: 35.2 mgfat: 17.1 gfiber: 11.4 gprotein: 22.2 gsaturatedFat: 6.4 gservingSize: -sodium: 1363.5 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Pinto Bean and Sausage Soup
Directions
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Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
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.
Stir garlic into onion mixture until fragrant, about 1 minute more.
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.
Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup, simmer until potatoes are tender, about 30 minutes more.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place smoked sausage on a baking sheet.
Bake sausage in the preheated oven until browned, about 10 minutes.
Cut sausage into quarters, then slice. Add sausage and parsley to the soup, continue to simmer for 10 more minutes.