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Pinto Bean and Sausage Soup

Pinto Bean and Sausage Soup

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1364 mg
  • 55%

Based on a 2,000 calorie diet


  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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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.

Cowboy Mark

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.


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.