More on inspiration:

This soup is inspired by a recipe for a soup that is served at the Buckhorn Exchange in Denver, Colorado.  (That place has liquor license number one, and their white bean soup is delish)

We think about making soup as a pot on the stove, or a crock pot or an Insta Pot, but you can also make soup in the oven.  I like the roasted taste for the sausage and the tomatoes, and since I used canned beans, it really does not require a long day with the oven on all day.

This recipe is really easy--several cans of organic beans,with liquid in the roaster, lay sausages of your choosing on top of the beans, I put in a whole container of tomatoes, the grape kind, or baby romas, and then add whatever spices--if you are really in a hurry, just put in a packet or two of Italian seasoning or you can go fancy with fresh herbs like basil, rosemary, whatever.  You may want to add a chopped up onion and some crushed or minced garlic.

Bake in a hot oven, 375 plus, until the sausage is done, the rest will be too.  Remove sausage and let it rest, while you mash the tomatoes with a potatoe masher, it wont hurt to mash some of the beans.  Cut up the sausage, maybe deskin it first and add back in.  If you need more liquid, a beer or broth or stock works, return to the oven for a little while longer, or not.  Serve hot with a green salad, or a winter fruit salad, bread and good cheer.