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Cassoulet Soup

Diet.Chef's picture
Ingredients
  Dry navy beans 1 Cup (16 tbs)
  Cold water 4 Cup (64 tbs)
  Hot water 3 Cup (48 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Lean boneless lamb 1⁄4 Pound, cut into 1/2-inch cubes
  Diced fully cooked ham 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Dry white wine 3 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Dried oregano 1⁄2 Teaspoon, crushed
Directions

Rinse beans.
In large saucepan combine beans and 4 cups cold water.
Bring to boiling; reduce heat, Cover and simmer 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Drain beans and rinse.
In same saucepan combine the rinsed beans, the 3 cups hot water, onion, celery, carrot, and bouillon granules.
Cover and simmer 30 minutes.
Add lamb, ham, and bay leaf.
Simmer, covered, 30 minutes longer.
Remove bay leaf.
Stir in wine, Worcestershire sauce, basil, and oregano.
Turn mixture into a 2-quart casserole, Cover and bake in a 350° oven for 45 minutes.
Uncover and bake for 40 to 45 minutes more, stirring occasionally

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Ingredient: 
Bean

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