Cassoulet Soup
Protein packed winter comfort food heaven!
Servings: 4 People
Ingredients
- 2 T Fat* bacon, duck, butter or olive oil
- 3-4 oz Smoked Sausage
- ½ Onion diced
- 1 stalk Celery diced
- 2 Carrots diced
- Salt & Pepper
- 2 cloves Garlic minced
- ½ c White Wine
- 4 c low-sodium Chicken Broth
- 2 boneless, skinless Chicken Thighs diced (about ½ lb)
- 15 oz can Great Northern Beans drained but not rinsed
- 2 stems Thyme plus more for garnish if desired
- 1 Bay Leaf
- Crumbled Bacon* for garnish (optional)
Instructions
- Add 2 tablespoons of fat to the pot and heat over medium-high heat. When the fat is hot, brown the sausage on all sides (about a minute per side) and remove from pot.
- Reduce the heat to medium and add the onions, celery and carrots to the pot. Sprinkle with salt and pepper. Sauté for 5-7 minutes or until the onions and celery are soft, stirring occasionally.
- Meanwhile, when the sausage is cool enough to handle dice into small pieces.
- After the veggies have softened, add the garlic and cook for 30 more seconds. Add the wine and stir; let the wine simmer for 2 minutes. Add all the remaining ingredients: broth, sausage, chicken, beans, thyme and bay leaf; stir to combine. Season with a little more salt and pepper. Bring to a boil then reduce to a simmer. Simmer with the lid on a tilt for 20-25 minutes, stirring occasionally.
- Taste and adjust seasonings as necessary. Remove the thyme stems and bay leaf. Ladle into bowls and garish each bowl with crumbled bacon and/or some fresh thyme leaves.
Notes
*You can start the soup by adding 3 pieces of uncooked bacon to the pot. Cook the bacon while rendering the fat. Remove the bacon and reserve for garnish; use the bacon fat to brown the sausage and sauté the vegetables.