Sausage and Pinto Bean Soup

Soak pinto beans in a large container filled with water for an extended period of 8 hours or overnight. Drain the liquid and set the beans aside.

Melt butter in a substantial 6-quart stockpot over medium heat, stirring occasionally. Cook and stir the diced onion and celery in hot butter until they become tender, approximately 5 minutes. Introduce minced garlic into the onion mixture and continue cooking until fragrant, about 1 minute more.

Combine beef broth, tomato juice, sugar, and the previously soaked pinto beans into the vegetable mixture. Bring this blend to a boil, then reduce heat to medium-low and simmer until the beans are tender, roughly 1 hour and 15 minutes.

Combine diced potatoes, carrots, dried oregano, salt, and black pepper into the bean soup. Continue to simmer until the potatoes are tender, approximately 30 minutes more.

Preheat your oven's broiler and position the oven rack about 6 inches from the heat source.

Arrange smoked sausage on a baking sheet, leaving enough space for it to cook evenly.

Bake the sausage in the preheated oven until browned, roughly 10 minutes.

Cut the cooked sausage into quarters and slice it thinly. Add this to your soup along with some chopped parsley, then continue to simmer for an additional 10 minutes.