Ingredients

• 1.5 cups dried pinto beans
• 1 tablespoon butter
• 1 onion , chopped
• 2 stalks celery , chopped
• 0.5 teaspoons minced garlic
• 2 , 14 ounce
• 2 cups tomato juice
• 2 tablespoons white sugar
• 4 potatoes , diced
• 2 carrots , diced
• 0.75 teaspoons dried oregano
• 0.5 teaspoons salt
• 0.75 teaspoons ground black pepper
• 1 , 13 ounce
• 0.5 cups chopped fresh parsley

Instructions

1. 1 Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.
2. 2 Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.
3. 3 Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
4. 4 Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.
5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. 6 Place smoked sausage on a baking sheet.
7. 7 Bake sausage in the preheated oven until browned, about 10 minutes.
8. 8 Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.

Nutrition per serving