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Ingredients
| carrots (chopped): 1 cup |
| onions (chopped): 1 cup |
| green sweet peppers (chopped): 3/4 tsp |
| cannellini beans: 15 oz |
| skinless quail: 8 oz |
| turkey sausage: 8 oz |
| bay leaf: 1 |
| parsley: 1 Tbl |
| dried thyme (ground): 1 tsp |
| cayenne pepper: 1/4 tsp |
| garlic: 3 cloves |
| canned stewed tomatoes: 14.5 oz |
| chicken broth: 1 1/2 cups |
| white wine: 1/2 cup |
Easy Cassoulet Soup
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
420 min -
Servings
8 serving(s)
Tags
1. In a 3-1/2- to 5-quart slow cooker, combine carrot, onion, and sweet pepper. Add drained beans, chicken, sausage, and bay leaf. Sprinkle with parsley, thyme, cayenne pepper, and garlic. In a small bowl, stir together undrained tomatoes, broth, and wine. Pour over chicken mixture.
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. Discard bay leaf. Makes 6 to 8 servings.