Today we’re having ‘blizzard conditions’. These are the views from the upstairs window and the front door. I hate snow. So, it seems like a perfect time to stay inside and make a little soup. I call a soup a ‘canned soup’ when I open cans to make it — not just a can of Campbell’s condensed crud.
From my limited understanding, a cassoulet means meat (frequently sausage) and slow cooked beans. I hadn’t heard about the pork skin before. This is what I made today:
1 Tablespoon olive oil
2 medium onions, chopped
3-4 cloves garlic, minced
2 medium sweet potatoes, chopped
3 large carrots, quartered and chopped
4 chicken Italian sausage links (I took the ‘natural pork casing’ off b/c, frankly, I’d rather eat plastic than pig intestine), quartered and chopped
2 (15 oz) cans northern beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (28 oz) can diced tomatoes
liberal serving of red wine (I’d guess 3/4 – 1 c.)
I sauteed the onions and garlic in the olive oil and added the sweet potatoes, carrots and sausage. I dumped in the beans and what was left of a box of vegetable broth and some chicken broth to cover the solids and simmered it for an hour or so. Then I added the tomatoes, wine and seasoning and let it simmer for another hour or so.
Thing 1 thought it tasted a little less spicy (and therefore less tasty) than it smelled and suggested the addition of a few splashes of Tabasco to each bowl. It was a great suggestion. It was perfect then!