Snow Day Cassoulet Soup

1  cup  chopped carrot (2 medium)

1  cup  chopped onion (1 large)

3/4  cup  chopped red or green sweet pepper (1 medium)

2  15-ounce cans  cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained

8  ounces  skinless, boneless chicken thighs, cut into 1-inch pieces

8  ounces  cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices

1    bay leaf

1  tablespoon  snipped fresh parsley

1  teaspoon  dried thyme, crushed

1/8  to 1/4 teaspoon  cayenne pepper

1  14.5-ounce can  Italian-style stewed tomatoes, undrained

1-1/2  cups  reduced-sodium chicken broth

1/2  cup  dry white wine or reduced-sodium chicken broth

Directions

1. In a 3-1/2- to 5-quart slow cooker, combine carrot, onion, and sweet pepper. Add drained beans, chicken, sausage, and bay leaf. Sprinkle with parsley, thyme, cayenne pepper, and garlic. In a small bowl, stir together undrained tomatoes, broth, and wine. Pour over chicken mixture.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Discard bay leaf. Makes 6 to 8 servings.

Recipe from Better Homes and Gardens