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