Pinto Bean and Turkey Sausage Soup

photoThis soup is an adapted version of the pinto bean and sausage soup recipe from page 77 of the cookbook Is It Soup Yet. It makes 6 servings.

 

 

 

 

 

 

 

Pinto Bean and Sausage Soup

3 cups canned pinto beans
1 tablespoon butter
1 medium-sized onion, chopped
1 garlic clove, minced
2 (13.75 ounce) cans vegetable broth
2 cups tomato juice
2 carrots, diced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 pound smoked turkey sausage, cut into thin slices
1/4 cup chopped fresh parsley

Melt the butter in a 6 quart stock pot. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the broth, tomato juice and pinto beans. Bring to a boil, lower heat and simmer for 30 minutes. Add carrots, oregano and pepper. Simmer, covered for 30 minutes. Add sausage and parsley. Cook for 5 minutes until the sausage is heated through.

Per my calculations – Per serving – Calories: 343, Total Fat: 10.6g, Sat. Fat: 4g, Carb: 43.3g, Fiber: 10.6g, Protein: 20.6g

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