Soup with Pinto Beans and Sausage

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Soup with Pinto Beans and Sausage
  1. Cover pinto beans with water in a bowl and allow to soak overnight. Drain.

  2. 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.

  3. Stir garlic into onion mixture until fragrant, about 1 minute more.

  4. 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.

  5. Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.

  6. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

  7. Place smoked sausage on a baking sheet.

  8. Bake sausage in the preheated oven until browned, about 10 minutes.

  9. Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

Cook’s Note:

After I broil and cut the sausages I pat down in paper towels to remove some of the grease.

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