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Cassoulet Soup

Diet.Chef's picture
  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

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

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1021 Calories from Fat 323

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 12.3 g61.7%

Trans Fat 0 g

Cholesterol 162 mg54%

Sodium 2660.6 mg110.9%

Total Carbohydrates 91 g30.5%

Dietary Fiber 33.3 g133.2%

Sugars 12.9 g

Protein 77 g153.2%

Vitamin A 229% Vitamin C 26.8%

Calcium 40.5% Iron 62.8%

*Based on a 2000 Calorie diet

Cassoulet Soup Recipe