Best 2 Cassoulet Soup Recipes
Cassoulet is a hearty and flavorful French stew that is typically made with white beans, meat, and sausage. Cassoulet soup is a lighter version of the classic dish that is perfect for a cold winter day.
This recipe uses canned white beans for convenience, but you can also use dried beans if you have the time. The soup is also made with your choice of meat, such as chicken, pork, or sausage. We have included three different recipes in this article:
1. **Classic Cassoulet Soup:** This recipe is a traditional take on cassoulet soup, made with white beans, chicken, sausage, and vegetables.
2. **Vegetarian Cassoulet Soup:** This recipe is a meatless version of cassoulet soup, made with white beans, vegetables, and a variety of herbs and spices.
3. **Slow Cooker Cassoulet Soup:** This recipe is a slow cooker version of cassoulet soup, made with white beans, chicken, sausage, and vegetables.
No matter which recipe you choose, you're sure to enjoy this delicious and comforting soup.
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
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 7 servings (2-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain., 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., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 494 calories, Fat 23g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1821mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.
BLACK BEAN CASSOULET SOUP
Steps:
- Soak the black beans in water to cover overnight. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 T of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2-inch slices. Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon. In the same skillet, saute the bratwurst until browned. Remove with a slotted spoon. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes. Add all the sausages and the red peppers and cook for another 30 minutes. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings. Ladle the soup into soup bowls and dollop each serving with sour cream.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your cassoulet soup. Choose the best beans, meats, and vegetables you can find.
- Don't skimp on the garlic: Garlic is a key ingredient in cassoulet, so don't be afraid to use a lot of it. It will add depth and flavor to the soup.
- Use a variety of beans: Using a variety of beans will give your cassoulet soup a more complex flavor and texture. White beans, kidney beans, and black beans are all good choices.
- Cook the beans until they are tender, but not mushy: Overcooked beans will make your soup mushy, so be careful not to overcook them. They should be tender, but still hold their shape.
- Use a good quality sausage: The sausage is another key ingredient in cassoulet, so choose a good quality sausage that has a lot of flavor. Andouille sausage or Toulouse sausage are both good choices.
- Brown the sausage and vegetables before adding them to the soup: Browning the sausage and vegetables will add flavor and depth to the soup. It will also help to prevent the vegetables from becoming mushy.
- Add the beans and broth to the pot and bring to a boil, then reduce heat and simmer: Once the sausage and vegetables are browned, add the beans and broth to the pot and bring to a boil. Then, reduce heat and simmer for at least 30 minutes, or until the beans are tender.
- Serve the soup with crusty bread or a green salad: Cassoulet soup is a hearty and flavorful soup that can be served as a main course or a side dish. It is best served with crusty bread or a green salad.
Conclusion:
Cassoulet soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with a variety of beans, meats, and vegetables, and is simmered in a flavorful broth. Cassoulet soup can be made in a slow cooker or on the stovetop, and is a great way to use up leftover meat and vegetables. It can also be frozen for later use.
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