Smoked Pork Cassoulet Soup is filled with three varieties of pork, white beans and tomatoes. This is an easy crock pot recipe perfect for dinner on a cold evening.
A few weeks ago I wrote about if you cook for fall, it will come. Well, it worked on a temporary basis. I made 3 pumpkin recipes and things were staying pretty crisp outside. Then I stopped. Over the weekend, I was sweating like it was August at the Chicago Gourmet. #yuck
I’m sure I will wish for those unseasonably warm days in a few months, but all I’m wanting to feel a slight coldness in the air and nothing will warm me up more than a hot bowl of soup. Soup is a popular thing to eat in our home. I think it’s Jim’s favorite food group. I try to get creative with our soup options, like this Oven Roasted Squash, Sweet Potato & Carrot Soup or Black Bean & Bacon Soup. I like to come up with recipes you can’t get from your soup isle at the grocery store.
There is nothing more comforting than a cassoulet. Cassoulet sounds fancy but it’s just a french word for a slow cooked meat packed casserole. (See – not nearly as intimidating as it sounds.) A cassoulet is the actual dish used to make the casserole in. To make a cassoulet soup, I recommend breaking out the slow cooker. It’s easier than watching a pot on the stove for 5 hours.
This crock pot recipe is loaded with pork. It has crumbled bacon, diced pork chops and smokey sausage. It’s a pork lovers dream!!! Onions, white beans, tomatoes, thyme and rosemary layered in the crock pot to make this soup more than just pork. I did bread a cardinal rule of slow cooking…. I opened the lid while cooking just to get a peak. However, I got a whiff of this cassoulet soup and it smelled like pizza. I could hardly wait for dinner!!
Smoked Pork Cassoulet Soup is the ultimate comfort dinner. You can taste the smokiness from the bacon and sausage in every bite. The fresh rosemary gives a woodsy taste to this soup and pairs nicely with the white beans and tomatoes. This will be a crock pot recipe to make on those nights when I want to wrap myself up in a blanket . It truely warms you up from the inside out!
- 4 bacon slices
- 1 large onion, diced
- 1 teaspoon dried thyme
- 2 sprigs of rosemary, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans diced tomatoes
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 1 pound boneless pork chops, cut into 1-inch cube
- 1/2 pound smoked sausage, cut into slices
- Parmesan cheese
- Fresh flat-leaf parsley, chopped for garnish
- Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes (do not drain tomatoes). Bring to a boil. Remove from heat.
- Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a rock pot. Top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.