Soup Series #1 Chicken Cassoulet Soup

• Time: Prep: 35 min.
• Cook: 6 hours
• Makes: 7 servings 

Ingredients

• 1/2 pound bulk pork sausage
• 5 cups water
• 1/2 pound cubed cooked chicken
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 medium carrots, shredded
• 1 medium onion, chopped
• 1/4 cup dry vermouth or chicken broth
• 5 tsp chicken bouillon granules
• 4 garlic cloves, minced
• 1/2 tsp dried thyme
• 1/4 tsp fennel seed, crushed
• 1 tsp dried lavender flowers, optional
• 1/2 pound bacon strips, cooked and crumbled

Directions

1. In a large skillet, cook sausage over medium heat until no longer pink; 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. Yield: 7 servings (2-3/4 quarts).

Editor’s Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals. Originally published as Chicken Cassoulet Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p69