Smoked Sausage and Baked Bean Soup

2015-11-10
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    540
  • Fat

    28 grams
  • Saturated Fat

    11 grams
  • Cholesterol

    68 milligrams
  • Sodium

    1381 milligrams
  • Carbohydrate

    46 grams
  • Fiber

    10 grams
  • Protein

    28 grams
  • Sugar

    12 grams

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)

Method

Step 1

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.

Step 2

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.

Step 3

Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

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