Slow Cooker Cassoulet Soup
Let me start by saying that although their price is right, I’m usually not a fan of boneless, skinless chicken thighs. I’ve tried to like ‘em. I’ve made tagines around them, chopped them up for Chinese, etc., but they end up slimy and icky. And this from a woman who has to hold back on the roasted dark meat because her daughter is also a lover. But now, with this soup, I’ve found a home for those puppies. No slime. Just yummy deliciousness.
This is very easy and very flavorful – great the night you make it and also yummy as leftovers. Its meatiness will satisfy all your soup-for-dinner skeptics, and its ease will satisfy your need for speed. Bon appétit!
Slow Cooker Cassoulet Soup (adapted from Better Homes and Gardens)
2 carrots, chopped 1 large onion, chopped 1 large red or green sweet pepper, chopped 2 (15-oz.) cans cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained (remember Eden has no BPA) 12 oz. skinless, boneless chicken thighs, cut into 1-inch pieces 12 oz. cooked smoked turkey kielbasa, halved lengthwise and cut into 1/2-inch slices 1 bay leaf 1 t. dried parsley 1 teaspoon dried thyme, crushed 1/8 to 1/4 teaspoon cayenne pepper 3 cloves garlic, minced 1/2 box (28-oz.) diced tomatoes, such as Pomi 1-1/2 c. low-sodium chicken broth 1/2 c. dry white wine, dry vermouth or additional low-sodium chicken broth
Combine all the ingredients in a 6-quart slow cooker and give them a stir.
Cover and cook on low-heat for 7 -8 hours or on high-heat for 3-1/2-4 hours. Discard bay leaf. Makes 6 to 8 servings.
© 2010, Sarah. All rights reserved.
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