Smoked Sausage Cassoulet Soup

Featured in the Honolulu Star-Advertiser on February 27, 2013.



Smoked Sausage Cassoulet Soup

  • 2 bacon slices
  • 2 cups yellow onion, chopped
  • 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 roast, trimmed and cut into 1-inch cubes
  • 1/2 pound smoked sausage, cut into 1/2-inch cubes
  • 8 teaspoons finely shredded fresh Parmesan cheese
  • 8 teaspoons chopped fresh flat-leaf parsley


  1. Cook bacon in a large skillet over medium-high heat until crisp.
  2. Remove bacon from pan; crumble.
  3. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender.
  4. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil.
  5. Remove from heat.
  6. Place half of beans in a large bowl; mash with a potato masher until chunky.
  7. Add remaining half of beans, pork, and sausage; stir well.
  8. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture.
  9. Repeat layers. Cover and cook on LOW for 5 hours.
  10. Ladle into bowls.
  11. Sprinkle with Parmesan cheese and parsley.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
500 calories, 27 g fat, 9 g saturated fat, 80 mg cholesterol, greater than 1400 mg sodium, 32 g carbohydrate, 10 g fiber, 6 g sugar, 31 g protein


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