Pinto Bean and Sausage Soup


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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.



Instructions Checklist
  • 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.


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