Pinto Bean and Sausage Soup

Recipe View 8 hrs Soak the Beans: In a large bowl, cover the pinto beans with water and let them soak for at least 8 hours, or preferably overnight. (8+ hours)

Recipe View 5 mins Sauté Aromatics: Drain the soaked beans. In a 6-quart stockpot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until the vegetables are tender. (5 minutes)

Recipe View 1 mins Infuse with Garlic: Stir in the minced garlic and cook until fragrant, enhancing the base flavors of the soup. (1 minute)

Recipe View 1 hrs 15 mins Simmer the Beans: Add the beef broth, tomato juice, sugar, and drained pinto beans to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the beans are tender. (1 hour, 15 minutes)

Recipe View 30 mins Add Vegetables and Spices: Mix in the diced potatoes, carrots, dried oregano, salt, and black pepper. Continue to simmer until the potatoes are tender. (30 minutes)

Recipe View 0 mins Prepare the Sausage: Preheat the oven's broiler and position the oven rack about 6 inches from the heat source.

Recipe View 10 mins Broil the Sausage: Place the smoked sausage on a baking sheet and broil until browned, adding a delightful smoky char. (10 minutes)

Recipe View 10 mins Combine and Finish: Cut the sausage into quarters, then slice. Add the sausage and chopped fresh parsley to the soup. Simmer for an additional 10 minutes to allow the flavors to meld together beautifully. (10 minutes)