Pinto Bean and Sausage Soup

Ingredients

• 1 tablespoon butter 
• 28 ounce beef broth canned
• 2  carrots diced
• 2 stalks celery chopped
• 1.5 cups pinto beans dried
• 0.5 cup parsley fresh chopped
• 0.5 teaspoon garlic minced
• 0.8 teaspoon ground pepper black
• 1  onion chopped
• 0.8 teaspoon oregano dried
• 4  potatoes diced
• 0.5 teaspoon salt 
• 13 ounce sausage smoked
• 2 cups sacremento tomato juice 
• 2 tablespoons sugar white

Equipment

• bowl
• baking sheet
• oven
• pot
• broiler

Directions

1. Cover pinto beans with water in a bowl and allow to soak overnight.
2. Drain.
3. 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.
4. Stir garlic into onion mixture until fragrant, about 1 minute more.
5. 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.
6. Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
7. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
8. Place smoked sausage on a baking sheet.
9. Bake sausage in the preheated oven until browned, about 10 minutes.
10. Cut sausage into quarters, then slice.
11. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.