Easy Cassoulet Soup (Better Homes and Gardens Slow Cooker Favorites Made Easy)
I think you’ve heard me complain about my slow cooker before. Just imagine cutting some of the ingredients in this recipe down to one quarter the called-for amount.
| 1 cup chopped carrots 1 cup chopped onion 3/4 cup chopped red or green sweet pepper 2 15-oz cans white kidney beans or great northern beans, rinsed and drained 8 oz skinless, boneless chicken thighs, cut into 1” pieces 8 oz cooked smoked turkey sausage, halved lengthwise and cut into 1/2” slices 1 bay leaf 1 tbsp snipped fresh parsley 1 tsp dried thyme, crushed 1/8 to 1/4 tsp cayenne pepper 3 cloves garlic, minced 1 14-oz can Italian-style stewed tomatoes, undrained 1 1/2 cups reduced-sodium chicken broth 1/2 cup dry white wine |
And though it’s a pain to cut up only one quarter of a red pepper, I did it anyway!
1. In a 3 1/2 to 5-quart slow cooker place carrots, onion, and sweet pepper. Add drained beans, chicken, sausage, and bay leaf to cooker. Sprinkle with parsley, thyme, cayenne pepper, and garlic. Combine undrained tomatoes, broth and wine. Pour over all.
I absolutely did not use turkey sausage, though. Heaven forfend such things darken the door of a northern grocery store.
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. Remove and discard bay leaf.
And yes, I guarantee that this resulted in another case of the flatulent femme-culinaire.
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