Effortless chicken thighs with rosemary.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups dried pinto beans
- 1 tablespoon butter
- 1 onion, chopped
- 2 stalks celery, chopped
- ½ teaspoon minced garlic
- 2 (14 ounce) cans beef broth
- 2 cups tomato juice
- 2 tablespoons white sugar
- 4 potatoes, diced
- 2 carrots, diced
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ¾ teaspoon ground black pepper
- 1 (13 ounce) package smoked sausage
- ½ cup chopped fresh parsley
Instructions
- 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.
- After I broil and cut the sausages I pat down in paper towels to remove some of the grease.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 11 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 1364 mg |
| Sugars | 10 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I used what I had in the fridge / cabinets, therefore I didn’t make it exactly. Changes are as follows: used a can of pinto beans rather than dry, vegetable broth not beef, didn’t have tomato juice but I pureed a large can of steamed tomatoes. Didn’t have any carrots so those were omitted, I used turkey sausage. Overall this turned out a lot better than I anticipated.
I didn’t have tomato juice so I used rotel tomatoes. Also added 1/2 white potatoes and 1/2 sweet potatoes. It turned out so good. It reminds me of a “chili”. I finished off a whole pot and am thinking about making another.
I confess that it bothers me that the picture of this recipe shows corn in the soup, and that the recipe has no corn in it. So…. I added corn
I cut up the sausage, fried it, and drained the grease. then I threw ALL ingredients at once into the slow cooker on high for 6 hours., it was delicious!!
I used black beans instead and it turned out great. I put everything together and let it cook for 2 hours and it turned out just as good. Black beans are my favorite and hey have more flavor
Excellent. The spices. as well as the consistency, were right on point. I ‘ve made it 3 times this week for different groups and most joyfully shared your recipe each time. Thanks for a job well done.
Delicious! I made it pretty close to the recipe. Except: no celery so I used celeriac chopped fine and fried with the onion, tomato sauce, and added corn. The sausage was chopped small and fried. I dumped it all in the crockpot and cooked it about 5 hours. I topped it with shredded cheese and served with garlic bread. I will definitely make it again.
I loved the flavour of this soup and will definitely make it again. I precooked the beans using my instant pot and added them near the end and just fried up my sausage in a pan and added it, but otherwise I kept to the recipe. The broth, tomato juice and a sugar really added something special. Thanks for sharing.
Amazing soup.
I thought this was a great soup. I was low on potatos, so used one large sweet potato and 3 reg. potatos. Would do this again. Also used turkey sausage, chicken broth (because that is what I had) and extra carrot. YUM! A good addition to my kitchen. Oh and I also pressure cooked the beans ahead of time to avoid problems of undercooked beans.
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.
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.
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.
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.
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.