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Chicken Cassoulet Soup

TOTAL TIME: Prep: 35 min. Cook: 6 hours YIELD: 7 servings (about 2-3/4 quarts).
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

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

  • 1. In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain.
  • 2. 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.
  • 3. Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

Nutrition Facts

1-1/2 cups: 494 calories, 23g fat (7g saturated fat), 77mg cholesterol, 1821mg sodium, 34g carbohydrate (6g sugars, 9g fiber), 34g protein.

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