Pinto Bean and Sausage soup

Name: Pinto Bean and Sausage soup Recipe
Prep time: 35 min
Cook time: 300 min
Total time: 335 min
Yield: 7
Ingredients: TBS Olive oil; medium onion chopped; 5-6 cloves garlic chopped; 2 medium carrots; 4 oz. can of chopped green chilis; 1 14.5 ounce can of chopped tomatoes; 2 bay leaves; tsp each of cumin thyme and chili pepper; 3-4 cups of water (depending on how soupy you want it); 1 cup frozen corn; 4 al fresco chicken sausages (gluten free); 1/2 bunch of cilantro chopped; 2 cups of dry pinto beans

Minutes to Prepare: 35
Minutes to Cook: 300

Number of Servings: 7

Ingredients

TBS Olive oilmedium onion, chopped5-6 cloves garlic, chopped2 medium carrots4 oz. can of chopped green chilis1 14.5 ounce can of chopped tomatoes2 bay leavestsp each of cumin, thyme, and chili pepper3-4 cups of water (depending on how "soupy" you want it)1 cup frozen corn4 al fresco chicken sausages (gluten free)1/2 bunch of cilantro, chopped2 cups of dry pinto beans

Directions

Soak 2 cups of beans overnight. (Mine expanded to 5 cups, so make sure your container is big enough!)
In the morning, rinse the beans and put into a crock pot with 3-4 cups of water. Add the chopped carrot, chili peppers, seasonings and corn, and set to high.
In a pan, saute the onion, garlic, oil and sausages until a bit carmelized. Add to crock pot, and cover. Let run for at least 5 hours.
Serving sizes are according to my ladle, which is approx 3/4 to 1 cup. With 4 cups of water, this gave me 14 ladles worth. I used 2 ladles for my bowl & topped with green onions and a dollop of whole yogurt.
I also served this with corn bread.

Number of Servings: 7

Recipe submitted by SparkPeople user AUBREYJO.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving