Franks And Beans Soup

Served with chopped pickles and brown mustard on the top. I'd reconsider that. You can keep the onions though. From Rachael Ray.

Extra virgin olive oil for drizzling
6 pieces knockwurst (we used 5 links chicken sausage)
1 large onion, finely chopped
3 small ribs celery, chopped
1 carrot, peeled and chopped
1 large bay leaf
salt and pepper
1 1/2 tsp paprika
12 oz German beer
One large can (28-32 oz) baked beans or barbecue baked beans
4 cups (32 oz) chicken stock
spicy mustard in squeeze bottle for mustard
1 large deli pickle, chopped
Pumpernickel bread and butter, to pass around the table (we used wheat bread)

In a dutch oven, heat a drizzle of EVOO over medium-high heat. Add the knockwurst pieces in 2 batches and cook, turning once, until browned and crisped. Reserve the knocks on a plate. Add a drizzle of EVOO to the pan, then add all veggies but 1/2 cup of the onion (rest of onion, celery, carrot, and bay leaf); season with salt, pepper, and the paprika. Cook until veggies are tender, abotu 10 minutes.

Add beer and cook until reduced by half. Add the baked beans and chicken stock. Bring to a bubble and slide the knockwurst back into the soup to heat through. Serve in shallow bowls and top with a swirl of mustarg, the reserved 1/4 cup onion and the pickle. Serve with bread and butter.