1. Recipes

How to Make Pinto Bean and Sausage Soup - A Step-by-Step Guide

There's nothing quite like a hot, hearty bowl of soup to warm you up on a cold day, and this Pinto Bean and Sausage Soup is the perfect choice for a comforting and satisfying meal. This recipe is packed with flavor and full of wholesome ingredients that will leave you feeling nourished and satisfied. Whether you're hosting a dinner party or simply looking for a delicious weeknight meal, this soup is sure to become a new favorite in your recipe repertoire.

The star of this soup is the ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs
  • Additional Time: 8 hrs
  • Total Time: 10 hrs 20 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.

    • Nutrition

    444 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 35mg
    • Sodium: 1364mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 11g
    • Total Sugars: 10g
    • Protein: 22g
    • Vitamin C: 42mg
    • Calcium: 102mg
    • Iron: 4mg
    • Potassium: 1302mg

    Categories

    Soup recipes
    Main recipes
    Comfort food recipes
    Easy recipes
    One pot recipes