Baked Bean and Smoked Sausage Soup

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 28 G., saturated fats 11 G., proteins 28 G., carbohydrates 46 G., fiber 10 G., cholesterol 68 mg, sodium 1381 mg, sugar 12 G.

This soup takes about half an hour to prepare, but it's so rich, thick, and flavorful it feels like it took half a day to make. The secret lies in the smoked mini sausages, which are typically served with beer, and canned beans and baked beans. The sausages are pre-fried until crispy, then added at the end to the finished tomato soup with white beans and broad beans, cooked in a sautéed onion, carrot, and celery. Before serving, each serving of soup is sprinkled with grated cheddar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. vegetable oil
20 smoked cocktail sausages (200g), cut in half
2 stalks celery, diced
1 carrot, diced
1 small onion, chopped
1 can (400 g) of canned cherry tomatoes
1 can (525g) canned white beans (reserve liquid)
1 can (220 g) baked beans
2 cups lightly salted chicken broth
2 tbsp coarsely chopped fresh parsley
1 cup grated cheddar (about 110 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sausage, celery, carrot, onions, cherry tomatoes, white beans, baked beans, bouillon, parsley, cheddar cheese

Cooking the dish according to the recipe:

Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until browned and crispy on the outside, about 5 minutes. Transfer to a plate with a slotted spoon.
Add the celery, carrots, and onion to the pot and cook, stirring occasionally, until the vegetables have softened slightly, about 5 minutes. Season with salt and pepper to taste. Add the cherry tomatoes, white beans (with their liquid), baked beans, chicken broth, and 2.5 cups water. Bring to a boil, then reduce the heat to medium and continue to simmer until the soup has thickened slightly and the tomatoes have begun to burst, about 20 minutes.