Recipe by ratherbeswimmin'
Another easy recipe for your slow-cooker. We have soup at least once a week. This one is hearty and a family-pleaser. Add bread, salad and a beverage to round out the meal.
Top Review by Dreamgoddess
I made this soup last night by cooking it on the stovetop. The grocery store was out of boneless thighs, so I had to use thighs with the bone. I cooked them first and while they were cooling, assembled the remaining ingredients in a dutch oven. By the time all the chopping and assembling of ingredients was done, the chicken was cool enough to debone. I used a local smoked sausage that I browned and drained separately before adding to the dutch oven. After combining all the ingredients, I brought the soup to a boil, then lowered the heat and simmered until the veggies were done. We thought this had a nice balance of flavors and it was easy to prepare. Start to finish, I had the soup ready to eat in a little over an hour. I served this with some crackling bread for an easy weeknight meal.
- 2 large carrots, cut into 1/2 inch pieces
- 1 medium red bell peppers or 1 medium green bell pepper, cut into 1/2 inch pieces
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes
- 1⁄2 lb boneless skinless chicken thighs, cut into 1 inch pieces
- 1⁄2 lb cooked smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices
- 1 1⁄2 cups chicken broth
- 1⁄2 cup dry white wine
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme, crushed
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1 bay leaf
Directions See How It's Made
- Put the carrots, pepper, onion, garlic, beans, undrained tomatoes, chicken, and sausage into a 4-5 quart slow cooker.
- Next add in chicken broth, wine, parsley, thyme, cayenne, and bay leaf.
- Cover and cook on LOW for 7-8 hours.
- Adjust seasoning to taste; discard bay leaf and serve.