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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Easy Cassoulet Soup
Makes: 6
to 8
servings
Prep
25 mins
Cook
7 hrs
to 8 hrs
(low) or 3-1/2 to 4 hours (high)
Ingredients
- 1 cup chopped carrot (2 medium)
- 1 cup chopped onion (1 large)
- 3/4 cup chopped red or green sweet pepper (1 medium)
- 2 15 ounce can cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained
- 8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
- 8 ounces cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
- 1 bay leaf
- 1 tablespoon snipped fresh parsley
- 1 teaspoon dried thyme, crushed
- 1/8 - 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1 14 1/2ounce can Italian-style stewed tomatoes, undrained
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 cup dry white wine or reduced-sodium chicken broth
Directions
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.
Nutrition Facts
(Easy Cassoulet Soup)
- Servings Per Recipe 6,
- cal. (kcal) 260,
- Fat, total (g) 6,
- chol. (mg) 56,
- sat. fat (g) 1,
- carb. (g) 31,
- fiber (g) 9,
- pro. (g) 23,
- sodium (mg) 890,
- Percent Daily Values are based on a 2,000 calorie diet
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