"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." — chefJ
Watch video tips and tricks
1 1/2 cups
dried pinto beans
2 (14 ounce) cans
ground black pepper
1 (13 ounce) package
chopped fresh parsley
Made this soup again this evening. Allrecipies made horrible edits to my recipie and I get bad reviews. 6, 7, and 8 are all one step. It's simply setting the oven to broil, place sausage on brolier pan, and broil until brown, about 10 minutes. After I cut the sausage in quarters/slices I pat them down in paper towels to remove the grease.
There is an error in this recipe. In the directions it states to turn on'preheat the broiler and the the following direction is to bake the item for 1o minutes. Please make a correction to the directions.
I make this constantly and here is a trick that I use. Immediately after cooking according to it's posted recipe, I transfer this entire soup to a Crock Pot and continue to slow cook it until it thickens to a "stew consistency". I then serve it over white rice and sprinkle it with white Cojita Mexican cheese. It is delicious and I often eat several plates of it.
Poor time directions. Directions followed directly and the beans were far from done after 2 hours of simmering. Transferred the entire pot to the crockpot as other reviews suggested and after 8 hours on low, they were done. The flavor was really good. The receipe as written is a huge amount. It's just my self and my husband and we were able to have it for dinner and a few lunches with enough to freeze for later.
I made this and took it to school for lunch the next day. My friends all told me it was amazing and didn't believe I made it from scratch or at all. If you follow this recipe it will lead you to success. Not to toot my own horn, but... toot toot. :)
Quite tasty. I had left over pinto beans from a different recipe so it made the prep much faster and easier as I only had to cook the other veggies. My husband and I don't care for smoked meats so used a turkey sausage to keep the fat down and it was very nice still. Will make again.
First off, this is a recipe which requires a day (or at least several hours) at home, because it must be "babysat" at several stages during the preparation. Nothing is difficult, but I followed the recipe exactly, and even though I am not a newcomer to cooking and know how to multi-task, this recipe took me three hours, start to finish. One other thing to note is I had to add more water (or beef broth) when I added in the potatoes and carrots; the liquid had already cooked down too much. So, rather than the stated 2 cans of beef broth, I would have four cups of beef broth on hand, and add liquid as needed. It is a good soup when finished - I did as one reviewer suggested and placed into the crockpot on low when everything was ready to serve. Just not worth the time of preparation, in my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Pinto Bean and Sausage Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 154
See how to make a hearty bean soup with ham and spices.
See simple tricks for making super-easy black bean soup.
See how to make a hearty bean soup with leftover ham.