Quick Cassoulet
CAMPBELL'S QUICK CASSOULET
Source: Campbell's Quick and Easy Recipes; 1993
1 (10 1/2 oz) can Campbell's condensed creamy onion soup
1 (10 1/2 oz) can Campbell's condensed tomato soup
1 cup water
1 (16 oz) can small white beans, rinsed and drained
3/4 lb kielbasa, cut into 1/2-inch slices4 small potatoes, peel and quartered
3 medium carrots, cut into 1/2-inch slices
1/2 tsp dried thyme leaves, crushed
1/8 tsp pepper
1 bay leaf
fresh thyme or parsley (for garnish)
Directions:
In 4 quart saucepan, combine soups and water.
Add beans, kielbasa, potatoes, carrots, thyme, pepper and bay leaf. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low.
Cover; cook 25 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.
Garnish with thyme, if desired.
Servings: 5
What is a cassoulet?
Per Wikipedia.com:
Cassoulet (kasuˈlet) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin and white haricot beans.
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.
In American restaurants, the term "cassoulet" is often applied to any hearty bean-based casserole, with innovations such as salmon cassoulet.
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