Smoked Pork Cassoulet Soup

Smoked Pork Cassoulet Soup







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.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/crock-pot-recipes/53465-smoked-pork-cassoulet-soup.html