Sausage, White Bean and Winter Vegetable Cassoulet

A cassoulet by any other name is called a hearty stew or soup.  I actually had to read up on the true meaning of a French cassoulet and learned that even though my ingredients mimic that of a peasant stew, I don’t own the traditional cooking vessel called the cassole.  Therefore the fancy French wording is strictly for the ambiance of an enticing name.  That being said, it was exactly what one craves on a cold and rainy winters night.  I incorporated sausage and white beans and my inspiration for the winter vegetables came from one lonely turnip in my refrigerator and from a white bean cassoulet recipe I found on Pinterest.

Also, the seasoning that I mainly used was from a gift box that I received as an early Christmas gift.  My friend has been raving about Penzeys Spices for some time now, but for some reason, I haven’t made the trek out to the store.  Need not fear though, my home now occupies some amazing new spice mixes that make flavor enhancing easy breezy!  I even like the quote on their website that says, “Love People?  Cook them tasty food.”  That is so my philosophy too….love it.  So, I used the Tuscan Sunset blend Penzeys offer, but you can mimic it by putting a combination of dry basil, oregano, garlic, thyme, fennel, black pepper and ground anise seed.  Or, at the very least dry basil, oregano, garlic and thyme.

Sausage and White Bean Cassoulet

Sausage, White Bean and Winter Vegetable Cassoulet

  • 1 lb Country Pork Sausage
  • Pam Cooking Spray or 1 tbsp Olive Oil (for sauteing)
  • 1 (15.5oz can) Cannellini Beans, rinsed and drained
  • 1 (14.5oz can) Diced Tomatoes, not drained
  • 1 Large Yellow Onion, small dice
  • 2 Carrots, peeled & small dice
  • 2 Celery Stalks, small dice
  • 1 Yellow Bell Pepper (or any other color), deseeded and small dice
  • 2 Parsnips, peeled & small dice
  • 1 Turnip, peeled & small dice
  • 4 Small Red Wax Potatoes, small dice
  • 2 Cloves of Garlic, minced
  • 1 (32 oz box) Reduced Sodium Chicken Broth
  • 1 tbsp Better Than Bouillon Chicken Base Flavor
  • 1 tbsp Penzeys Tuscan Sunset Herb Blend
  • 2 Dry Bay Leaves
  • Possible Salt and Pepper to Taste (taste first before adding)
  1. In a big soup pot on medium high heat saute either with a spray of Pam or in the olive oil, the pork sausage, diced onion and garlic for 10-12 minutes, or until the sausage is cooked through.
  2. Next add carrots, celery, bell pepper and parsnips and continue to saute for another 5-8 minutes.
  3. Now add the turnips and red wax potatoes.  Cover the sausage and vegetables with the chicken stock and add just enough water to cover all the vegetables and sausage.
  4. Add the boullion, herb blend (if you don’t have the herb blend add 1 tsp each of dry basil, oregano, thyme, black pepper and garlic powder) and bay leaves.  Lower the heat to low and let simmer for a minimum of 30 minutes, but an hour is better.
  5. Finally, taste and adjust salt and pepper if it needs it, fish out the bay leaves and serve.

Now go and warm up to a cozy cassoulet and a family dinner of your own…Clink!

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