Easy Crockpot Cassoulet Soup |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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Adapted from a recipe at tiny.cc/9a2ra Ingredients:
1 cup chopped carrot (2 medium) |
1 cup chopped onion (1 large) |
3/4 cup chopped red bell peppers (1 medium) or 3/4 cup green bell pepper (1 medium) |
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans, rinsed and drained |
8 ounces boneless skinless 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 garlic cloves, minced |
1 (14 1/2 ounce) can italian-style stewed tomatoes, undrained |
1 1/2 cups chicken broth |
1/2 cup dry white wine or 1/2 cup chicken broth |
Directions:
1. In a 3-1/2- to 5-quart slow cooker, combine carrot, onion, and bell pepper. Add beans, chicken, sausage, and bay leaf. Stir together parsley, thyme, cayenne pepper, and garlic; sprinkle evenly over chicken and sausage. In a small bowl, stir together tomatoes (with their juices), broth, and wine. Pour over chicken mixture.
2. Cover and cook on low for 7 to 8 hours or on high for 3-1/2 to 4 hours. Discard bay leaf before serving.
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