This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.

Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.

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  • Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

249 calories; calories from fat%; fat 7.6g; saturated fat 2.7g; mono fat 3.2g; poly fat 0.9g; protein 22.2g; carbohydrates 23.8g; fiber 4.6g; cholesterol 48mg; iron 2.9mg; sodium 627mg; calcium 89mg.