Smoked Sausage and Baked Bean Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 28 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 68 milligrams
- Sodium
- 1381 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 10 grams
- Protein
- 28 grams
- Sugar
- 12 grams
- Total: 35 min
- Active: 30 min
Ingredients
1 tablespoon vegetable oil
20 smoked cocktail sausages (half of a 14-ounce package), halved
2 stalks celery, diced
1 carrot, diced
1 small onion, chopped
Kosher salt and freshly ground pepper
1 14-ounce can cherry tomatoes
1 15-ounce can white beans (do not drain)
1 8-ounce can baked beans
2 cups low-sodium chicken broth
2 tablespoons roughly chopped fresh parsley
1 cup shredded cheddar cheese (about 4 ounces)
Directions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
- Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.