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
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- 1/2 lb bulk pork sausage
- 5 cups water
- 1/2 lb cooked chicken cubed
- 1 can kidney beans (16 oz.), rinsed and drained
- 1 can black beans (15 oz.), rinsed and drained
- 1 can garbanzo beans or chickpeas (15 oz.), rinsed and drained
- 2 medium carrots shredded
- 1 medium onion chopped
- 1/4 cup dry vermouth or chicken broth
- 5 tsp chicken bouillon granules
- 4 garlic cloves minced
- 1-1/2 tsp minced fresh thyme or 1/2 teaspoon dried thyme
- 1/4 tsp fennel seed crushed
- 1 tsp dried lavender flowers optional
- 1/2 lb bacon strips cooked and crumbled
- additional fresh thyme optional
- In a large skillet, cook sausage over medium heat until no longer pink; drain.
- Transfer 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.
- Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals.
1-1/2 cups: 494 calories, 23g fat (7g saturated fat), 77mg cholesterol, 1821mg sodium, 34g carbohydrate (6g sugars, 9g fibre), 34g protein.