Chicken Cassoulet Soup
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan
Lavender Flowers
Ingredients
- 1/2 pound bulk pork sausage
- 5 cups water
- 1/2 pound cubed cooked chicken
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 medium carrots, shredded
- 1 medium onion, chopped
- 1/4 cup dry vermouth or chicken broth
- 5 teaspoons chicken bouillon granules
- 4 garlic cloves, minced
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon fennel seed, crushed
- 1 teaspoon dried lavender flowers, optional
- 1/2 pound bacon strips, cooked and crumbled
- Additional fresh thyme, optional
Directions
-
1In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain.
-
2Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and, if desired, lavender. Cover and cook on low for 6-8 hours or until heated through.
-
3Divide among serving bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
