Thursday, December 10, 2009

A Soup to Warm Your Soul

This soup is my adapted version of the French classic, Cassoulet. It's hearty and delicious, and it promises to warm you from the inside out on the chilliest of winter days. Enjoy!



Cassoulet
INGREDIENTS
1 tablespoon olive oil
1 large onion, finely chopped
5 slices bacon sliced
1 lb pork loin cut into 1-inch cubes
3 links PC Blue Menu Light Italian Sausage sliced into rounds
3 cloves garlic, minced
2 tbsp herbs de province
1/2 teaspoon black pepper
1 28oz can diced tomato
1 cup white wine (I used riesling, but you can use any you like)
1 cup chicken stock
1 can (about 15 ounces each) white kidney beans, rinsed and drained
3 tablespoons minced fresh parsley

DIRECTIONS
Cook bacon and onion in large skillet over medium-high heat, drain off some of the fat. Add sausage and pork to pan and cook 8-10 minutes, or until pork and sausage are browned. Pour wine into pan and scrape up brown bits off the pan as it reduces. Transfer to slow cooker. Stir in remaining ingredients in slow cooker. Cook on low 8-9 hours

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