Pinto Bean and Sausage Soup Recipe - Allrecipes.com
Pinto Bean and Sausage Soup Recipe
  • READY IN 10+ hrs

Pinto Bean and Sausage Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    10 hrs 20 mins

Directions

  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.
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Footnotes

  • 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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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2012

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.

 
Most Helpful Critical Review
Apr 05, 2012

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.

 

8 Ratings

Jun 20, 2012

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.

 
Oct 19, 2012

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.

 
Jan 26, 2013

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. :)

 
Jan 20, 2013

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.

 
Jul 14, 2012

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.

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 11.4 g
  • 45%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 1364 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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