Baked Bean and Smoked Sausage Soup

Ingredients:

• 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)

Preparation:

1. 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.
2. 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.
3. Return the sausages to the pot, adding the parsley. Season with salt and pepper to taste. Sprinkle each serving of soup with grated cheese.