Description
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 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 10 hrs 20 mins
Servings: 8