When I saw this recipe with cocktail sausages and baked beans in a soup, I knew I had to give it a try even though it sounded a little weird. Turns out it’s delicious!
1 tablespoon oil
20 smoked cocktail sausages, halved
2 sticks celery, diced
1 carrot, diced
1 onion, diced
salt and pepper
1 (14 oz) package cherry tomatoes
1 (15 oz) can white beans, undrained
1 (8 oz) can baked beans
2 cups chicken broth
2 1/2 cups water
1 cup shredded cheddar cheese
1 Heat oil in large pot or Dutch oven over medium high heat. Add sausages and cook, stirring occasionally, until lightly browned and crisped, about 5 minutes. Transfer to a plate or bowl with slotted spoon.
2 Add celery, carrot and onion to pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add tomatoes, white beans, baked beans, broth, and 2 1/2 cups water. Bring to a boil, reduce heat to medium and continue cooking until soup thickens slightly and tomatoes are just starting to burst, about 20 minutes.
3 Add sausages to pot and season with salt and pepper. Top each serving with cheese.
recipe from Food Network