Pinto Bean and Sausage Soup

Pinto Bean and Sausage Soup

by Soline Nicolas 2 years ago
4.3 (9)
2 hours
444.1 kcal
52 g carbs
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Description

The woman who owned and made the soups at my favorite deli was retiring. I asked her why, and she said, 'I'm an old lady, I'm tired of getting up early for work.' She gave me the recipe to one of my favorites. I made a few tweaks, it's DELICIOUS.

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
Directions
  1. 1. Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
  2. 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.
  3. 3. Stir garlic into onion mixture until fragrant, about 1 minute more.
  4. 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.
  5. 5. Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
  6. 6. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  7. 7. Place smoked sausage on a baking sheet.
  8. 8. Bake sausage in the preheated oven until browned, about 10 minutes.
  9. 9. Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.
Nutrition Facts
serving: 8 servings
calories: 444.1 kcal
carbohydrates: 52 g
protein: 22.2 g
saturated fat: 6.4 g
cholesterol: 35.2 mg
sodium: 1363.5 mg
fiber: 11.4 g
sugar: 9.5 g