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Easy Cassoulet soup

By

cook on low 7-8 hours or high 3 & 1/2 - 4 hours

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Rate this recipe 4/5 (2 Votes)
Easy Cassoulet soup 1 Picture

Ingredients

  • 1 cup chopped carrot (2 medium)
  • 1 1
  • cup chopped onion (1 large)
  • 3/4 3/4
  • cup chopped red or green sweet pepper (1 medium)
  • 2 2
  • 15-ounce cans cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained
  • 8 8
  • ounces skinless, boneless chicken thighs, cut into 1-inch pieces
  • 8 8
  • ounces cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
  • 1 1
  • bay leaf
  • 1 1
  • tablespoon snipped fresh parsley
  • 1 1
  • teaspoon dried thyme, crushed
  • 1/8 1/8
  • to 1/4 teaspoon cayenne pepper
  • 3 3
  • cloves garlic, minced
  • 1 1
  • 14.5-ounce can Italian-style stewed tomatoes, undrained
  • 1-1/2 1-1/2
  • cups reduced-sodium chicken broth
  • 1/2 1/2
  • cup dry white wine or reduced-sodium chicken broth

Details

Servings 6
Preparation time 25mins
Cooking time 32mins

Preparation

Step 1

In a 3-1/2- to 5-quart slow cooker, combine carrot, onion, and sweet pepper. Add drained beans, chicken, sausage, and bay leaf. Sprinkle with parsley, thyme, cayenne pepper, and garlic. In a small bowl, stir together undrained tomatoes, broth, and wine. Pour over chicken mixture.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Discard bay leaf. Makes 6 to 8 servings.

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