Smoked Sausage Cassoulet
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 221.8
- Total Fat: 10.8 g
- Cholesterol: 51.7 mg
- Sodium: 591.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.1 g
- Protein: 19.0 g
View full nutritional breakdown of Smoked Sausage Cassoulet calories by ingredient
Introduction
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. 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.Number of Servings: 8
Ingredients
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2 bacon slices
2 cups chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans Great Northern beans, rinsed and drained
1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
8 teaspoons finely shredded fresh Parmesan cheese
8 teaspoons chopped fresh flat-leaf parsley
Directions
1. 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.
2. 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.
Serving Size: 8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)
Number of Servings: 8
Recipe submitted by SparkPeople user DOODLESOUP.
2. 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.
Serving Size: 8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)
Number of Servings: 8
Recipe submitted by SparkPeople user DOODLESOUP.