What's for Dinner Tonight? - Smoked Sausage and Baked Bean Soup

Considering the cold weather has decided to linger well into March here in New England, I am always looking for a great hot soup for dinner. From the pages of Food Network, this sausage and bean soup is very easy, and full of flavor. From start to finish, you will have a hot meal ready for your family in less than an hour.

Smoked Sausage and Baked Bean Soup

1 tablespoon vegetable oil

20-25 smoked cocktail sausages (I used Lil Smokies)

2 stalks celery, diced

1 carrot, diced

1 small onion, chopped

salt and freshly ground pepper

1-14 ounce can cherry tomatoes

1-15 ounce can small white beans (do not drain)

1-8 ounce can baked beans (I used Boston Baked Beans)

2 cups low-sodium chicken stock/broth

2-1/2 cups water

2 tablespoons roughly chopped fresh parsley (I used 2 teaspoons dried parsley)

shredded Cheddar cheese

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.

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 stock 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.

3. Return the sausage to the pot along with the fresh parsley (I added the dried parsley in step 2);  season with salt and pepper.

Top each serving with shredded Cheddar and enjoy!

Great with a nice side salad or fresh crusty rolls.