Mexican

Pinto Bean and Sausage soup is for Soup.

Pinto Bean and Sausage soup takes 35 minutes to prepare.

Pinto Bean and Sausage soup takes 300 minutes to cook.

Pinto Bean and Sausage soup makes 7 servings.

The ingredients for Pinto Bean and Sausage soup are:

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

Here is how you make Pinto Bean and Sausage soup:

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: 7Recipe submitted by SparkPeople user AUBREYJO.

The nutritional information for Pinto Bean and Sausage soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 240.7

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 369.8 mg
• Total Carbs: 45.0 g
• Dietary Fiber: 13.1 g
• Protein: 11.7 g

Pinto Bean and Sausage soup is Mexican cuisine.

The dietary needs meet for Pinto Bean and Sausage soup is Gluten Free