Beans and Peas Recipe ⤍ Pinto Bean and Sausage Soup

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

Cooking Directions

1. Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
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. Stir garlic into onion mixture until fragrant, about 1 minute more.
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. Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
6. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
7. Place smoked sausage on a baking sheet.
8. Bake sausage in the preheated oven until browned, about 10 minutes.
9. Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

Nutrition Facts

• calories444.1
• carbohydrateContent52 g
• cholesterolContent35.2 mg
• fatContent17.1 g
• fiberContent11.4 g
• proteinContent22.2 g
• saturatedFatContent6.4 g
• sodiumContent1363.5 mg
• sugarContent9.5 g