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Cassoulet Soup Recipe
|Dry navy beans||1 Cup (16 tbs)|
|Cold water||4 Cup (64 tbs)|
|Hot water||3 Cup (48 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Lean boneless lamb||1⁄4 Pound, cut into 1/2-inch cubes|
|Diced fully cooked ham||1⁄2 Cup (8 tbs)|
|Dry white wine||3 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
Serving size: Complete recipe
Calories 868 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.1%
Saturated Fat 7.4 g36.9%
Trans Fat 0 g
Cholesterol 68 mg
Sodium 2601.6 mg108.4%
Total Carbohydrates 92 g30.8%
Dietary Fiber 33.8 g135.2%
Sugars 13.4 g
Protein 70 g139.5%
Vitamin A 228.8% Vitamin C 26.3%
Calcium 39.1% Iron 57.2%
*Based on a 2000 Calorie diet
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 350Â° oven for 45 minutes.
Uncover and bake for 40 to 45 minutes more, stirring occasionally