- 1 1/2 cups dried pinto beans
- 1 tablespoon butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 1/2 teaspoon minced garlic
- 2 (14 ounce) cans beef broth
- 2 cups tomato juice
- 2 tablespoons white sugar
- 4 potatoes, diced
- 2 carrots, diced
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1 (13 ounce) package smoked sausage
- 1/2 cup chopped fresh parsley
- Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
- 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.
- Stir garlic into onion mixture until fragrant, about 1 minute more.
- 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.
- Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place smoked sausage on a baking sheet.
- Bake sausage in the preheated oven until browned, about 10 minutes.
- Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.