Cassoulet Soup Recipe
Ingredients
| Navy beans | 1 Cup (16 tbs) | |
| Cold water | 4 Cup (16 tbs) | |
| Hot water | 3 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| 2 teaspoons instant chicken bouillon granules | ||
| 1/4 pound lean boneless lamb, cut into 1/2-inch cubes | ||
| 1/2 cup diced fully cooked ham | ||
| Bay Leaf | 1 | |
| Dry white wine | 3 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Dried oregano | 1/2 Teaspoon, crushed | |
Directions
Rinse beans.
In large saucepan combine beans and 4 cups cold water.
Bring to boiling; reduce heat, Cover and simmer 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Drain beans and rinse.
In same saucepan combine the rinsed beans, the 3 cups hot water, onion, celery, carrot, and bouillon granules.
Cover and simmer 30 minutes.
Add lamb, ham, and bay leaf.
Simmer, covered, 30 minutes longer.
Remove bay leaf.
Stir in wine, Worcestershire sauce, basil, and oregano.
Turn mixture into a 2-quart casserole, Cover and bake in a 350° oven for 45 minutes.
Uncover and bake for 40 to 45 minutes more, stirring occasionally
In large saucepan combine beans and 4 cups cold water.
Bring to boiling; reduce heat, Cover and simmer 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Drain beans and rinse.
In same saucepan combine the rinsed beans, the 3 cups hot water, onion, celery, carrot, and bouillon granules.
Cover and simmer 30 minutes.
Add lamb, ham, and bay leaf.
Simmer, covered, 30 minutes longer.
Remove bay leaf.
Stir in wine, Worcestershire sauce, basil, and oregano.
Turn mixture into a 2-quart casserole, Cover and bake in a 350° oven for 45 minutes.
Uncover and bake for 40 to 45 minutes more, stirring occasionally
Chef
