Easy Cassoulet soup

By á-2295

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

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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

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.