Pinto Bean and Sausage Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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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 1/2 cups dried pinto beans |
1 tablespoon butter |
1 onion, chopped |
2 stalks celery, chopped |
1/2 teaspoon minced garlic |
2 (14 ounce) cans beef broth |
2 cups tomato juice |
2 tablespoons white sugar |
4 potatoes, diced |
2 carrots, diced |
3/4 teaspoon dried oregano |
1/2 teaspoon salt |
3/4 teaspoon ground black pepper |
1 (13 ounce) package smoked sausage |
1/2 cup chopped fresh parsley |
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.
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