Chicken Cassoulet Soup
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
Reviews
Great tasting soup. Always looking for some new and unusual soups. This one fit the bill. Substituted the pork sausage for pre-cooked sausage links and cut them into bite size pieces.. Omitted the optional items at the end, and didn't bother with the bacon...it didn't need it. Will make this soup often.
Why doesn’t any of the recipes use French Tarbais beans? Recipe looks good
The only change I made was using an extra can of kidney beans instead of garbanzo beans, just because I had them on hand. Great soup!!
DH made this last week. He tweeked it a bit by adding ham instead of bacon and he left out the chickpeas. We had it with a scoop of brown rice the first meal and with toasted cheese the second meal.
Hearty soup and very filling! The beans give it an interesting texture. My family would eat this again!
I substituted beef stew meat for the sausage and cooked it until the beef was tender. A hearty soup--good for the winter months.