Ingredients
1.5 cups (300g) dried pinto beans
1 tbsp (15g) butter
1 onion, chopped
2 stalks celery, chopped
0.5 tsp minced garlic
2 cans (800g) beef broth
2 cups (480ml) tomato juice
2 tbsp (25g) white sugar
4 potatoes, diced
2 carrots, diced
0.75 tsp dried oregano
0.5 tsp salt
0.75 tsp ground black pepper
1 package (370g) smoked sausage
0.5 cup (15g) chopped fresh parsley
Directions
Step 1
In a large bowl, cover pinto beans with water and soak for 8 hours to overnight. Then, drain them.
Step 2
In a 6-quart stockpot over medium heat, melt butter. Cook and stir onion and celery until tender, about 5 minutes. Add garlic and cook for another minute.
Step 3
Stir in beef broth, tomato juice, sugar, and drained pinto beans. Bring to a boil, then reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
Step 4
Add potatoes, carrots, oregano, salt, and black pepper to the soup. Simmer until potatoes are tender, about 30 minutes.
Step 5
Preheat the oven's broiler and place smoked sausage on a baking sheet. Broil until browned, about 10 minutes.
Step 6
Cut the sausage into quarters, then slice. Add sausage and parsley to the soup. Simmer for an additional 10 minutes.