Pinto Bean and Sausage Soup

Name: Pinto Bean and Sausage Soup
Total time: 620
Yield: 8
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

Recipe by jobblychef from allrecipes.com

10 Hr. 20 Mins.

Ingredients

8 servings

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1 ½ cups dried pinto beans
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1 tablespoon butter
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1 onion, chopped
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2 stalks celery, chopped
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½ teaspoon minced garlic
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2 (14 ounce) cans beef broth
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2 cups tomato juice
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2 tablespoons white sugar

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4 potatoes, diced
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2 carrots, diced
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¾ teaspoon dried oregano
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½ teaspoon salt
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¾ teaspoon ground black pepper
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1 (13 ounce) package smoked sausage
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½ cup chopped fresh parsley

Instructions

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.