Best 7 Black Bean Cassoulet Soup Recipes

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Discover the delightful flavors of a hearty and comforting black bean cassoulet soup, a dish that combines the richness of black beans, savory sausage, aromatic vegetables, and a flavorful broth. Immerse yourself in a culinary journey as we explore the best recipe for this satisfying soup, offering a perfect balance of textures and a symphony of spices. Indulge in the warmth and nourishment of this classic recipe, perfect for a cozy meal on a chilly evening or as a comforting lunch option. Let's dive into the art of crafting the ultimate black bean cassoulet soup, a culinary masterpiece that will leave you craving more.

Let's cook with our recipes!

HOW TO MAKE CASSOULET



How to Make Cassoulet image

This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 11h

Yield 8

Number Of Ingredients 26

1 pound dried Great Northern beans
1 whole clove
½ onion
4 cloves garlic, smashed
1 bay leaf
1 teaspoon dried thyme
½ teaspoon dried rosemary
10 cups water
½ pound thick-sliced bacon, chopped
2 ribs celery, diced
2 carrots, diced
½ onion, diced
salt to taste
1 teaspoon olive oil
1 pound link sausages (preferably French herb sausage), cut in half crosswise
1 pound cooked duck leg confit
1 ½ teaspoons salt
1 teaspoon freshly cracked black pepper
1 teaspoon herbes de Provence
1 (14 ounce) can diced tomatoes
¼ cup butter
4 cloves garlic, crushed
2 cups panko bread crumbs
1 bunch fresh parsley, finely chopped
salt and freshly ground black pepper to taste
1 tablespoon olive oil

Steps:

  • Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
  • Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
  • Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
  • Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
  • Bake bean cassoulet in the preheated oven for 30 minutes.
  • Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
  • Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
  • Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 54 g, Cholesterol 81 mg, Fat 23.7 g, Fiber 11.1 g, Protein 30.9 g, SaturatedFat 8.7 g, Sodium 1208.1 mg, Sugar 3.3 g

BLACK BEAN "CASSOULET" SOUP



Black Bean

Provided by Global Cookbook

Number Of Ingredients 21

2 lb dry black, (turtle) beans
1 1/4 c. best-quality extra virgin olive oil
3 c. diced yellow onions
12 x cloves garlic, crushed
1 x meaty ham bone or possibly 2, smoked ham hocks
8 quart water
3 1/2 Tbsp. grnd cumin
2 Tbsp. dry oregano
3 x bay leaves
1 Tbsp. coarse, (kosher) salt
1 Tbsp. freshly grnd black pepper
1 pch cayenne pepper
8 Tbsp. minced fresh italian, parsley
1 3/4 lb fresh garlic, sausage, up to 2
6 x sweet italian sausage links, cut into 1-inch piec
6 x warm italian sausage links, cut into 1-inch piec
1 lb bratwurst, cut into 1-inch
3 med -size sweet red, peppers, cored, seed
1/4 c. dry sherry
3 Tbsp. dark brown sugar
2 Tbsp. fresh lemon juice

Steps:

  • " Our black bean soup is a Silver Palate staple. In this recipe we've dressed it up with lots of warm and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices. This makes a meal when served with a crisp, tart green salad." Lowfat sour cream 1. Soak the black beans in water to cover overnight. 2. Heat 1 c. of the oil in a large heavy stock pot over low heat. Add in the onions and garlic and saute/fry till the onions are limp, about 10 min. 3. Drain and rinse the beans and add in to the stock pot. Add in the ham bone and 6 qts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 Tbsp. of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hrs, skimming foam from the top and stirring occasionally to prevent sticking. 4. Place the garlic sausage in a medium-size saucepan and add in the remaining 2 qts water. Heat to boiling. Reduce heat to low and simmer for 40 min. Drain. Remove casings and cut into 1/2-inch slices. 5. Heat the remaining 1/4 c. oil in a large heavy skillet over medium heat. Add in the Italian sausages and saute/fry till browned. Remove the sausages with a slotted spoon. 6. In the same skillet, saute/fry the bratwurst till browned. Remove with a slotted spoon. 7. After 2 hrs of cooking, process 2 c. of the beans in a food processor fitted with a steel blade till smooth and return to the pot. Continue to cook for 30 min. 8. Add in all the sausages and the red peppers and cook for another 30 min. 9. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice. 10. Cook over medium heat till the beans are very soft and the soup is thick, 30 to 45 min. Stir in the remaining 5 Tbsp. minced parsley. Taste and adjust seasonings. 11. Ladle the soup into soup bowls and dollop each serving with lowfat sour cream. Makes 16 portions.

Nutrition Facts : ServingSize 893 g, Calories 655, Fat 48.19 g, TransFat 0.0 g, SaturatedFat 18.5 g, Cholesterol 116 g, Sodium 1472 g, Carbohydrate 29.71 g, Fiber 2.4 g, Sugar 5.97 g, Protein 26.07 g

BLACK BEAN CASSOULET SOUP



BLACK BEAN CASSOULET SOUP image

Categories     Bean

Yield 16 portions

Number Of Ingredients 22

2 lb dried black (turtle) beans
1 1/4 c best-quality olive oil
3 c diced yellow onions
12 cloves garlic, crushed
1 very meaty ham bone or 2 smoked ham hocks
8 qt water
3 1/2 T ground cumin
2 T dried oregano
3 bay leaves
1 T Coarse (kosher) salt
1 T Freshly ground black pepper
Pinch cayenne pepper
8 T chopped fresh Italian parsley
1 3/4 - 2 pounds fresh garlic sausage
6 sweet Italian sausage links,
6 hot Italian sausage links
1 lb bratwurst, cut into 1-inch
3 medium-size sweet red peppers, cored, seeded, and diced
1/4 c dry sherry
3 T dark brown sugar
2 T fresh lemon juice
Sour cream - garnish

Steps:

  • Soak the black beans in water to cover overnight. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 T of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2-inch slices. Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon. In the same skillet, saute the bratwurst until browned. Remove with a slotted spoon. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes. Add all the sausages and the red peppers and cook for another 30 minutes. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings. Ladle the soup into soup bowls and dollop each serving with sour cream.

BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES



Black Bean Stoup and Southwestern Monte Cristo Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
Four 15-ounce cans black beans
2 to 3 tablespoons plus 2 teaspoons hot sauce
2 tablespoons ground cumin, a couple of palmfuls
1 1/2 teaspoons ground coriander, 1/3 palmful
Salt and freshly ground black pepper
4 cups chicken or vegetable stock
One 15-ounce can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes
1/2 lime, juiced
8 slices white sandwich bread
1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whatever you have on hand
8 slices baked honey ham, from the deli counter
8 slices pepper jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
Splash of milk
1 tablespoon unsalted butter
1/2 cup sour cream
2 to 3 scallions, chopped

Steps:

  • Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf.
  • While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through.
  • Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.

CASSOULET SOUP



Cassoulet Soup image

Categories     Soup/Stew     Bean     turkey     Quick & Easy     Sausage     Goose     Winter     Tailgating     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

1 small onion, chopped
3 ounces kielbasa sausage or other, fully cooked smoked sausage, thinly sliced into rounds
1 teaspoon dried thyme
2/3 cup dry white wine
2 cups canned low-salt chicken broth
1 15-ounce can cannellini (white kidney beans) or Great Northern beans, drained
1 1/2 cups diced leftover cooked goose, turkey or other dark poultry meat
2 tablespoons chopped fresh parsley

Steps:

  • Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.

CHICKEN CASSOULET SOUP



Chicken Cassoulet Soup image

After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.-Bridget M. Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 16

1/2 pound bulk pork sausage
5 cups water
1/2 pound cubed cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup dry vermouth or chicken broth
5 teaspoons chicken bouillon granules
4 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 teaspoon dried lavender flowers, optional
1/2 pound bacon strips, cooked and crumbled
Additional fresh thyme, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 494 calories, Fat 23g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1821mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.

CASSOULET SOUP



Cassoulet Soup image

Inexpensive and tasty soup based on a French classic. Fast and easy to make and everyone always loves it.

Provided by Kasha

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 small onion, chopped
2 ounces smoked sausage, sliced into thin rounds
1 teaspoon thyme
2/3 cup white wine
2 cups chicken broth
1 (15 ounce) can white beans, drained
1 1/2 cups dark chicken meat, diced
2 teaspoons fresh parsley, chopped

Steps:

  • Sauté onion and sausage in large saucepan until browned.
  • Add thyme, stir one minute.
  • Add wine, boil until slightly reduced, about 2 minutes.
  • Stir in broth, 1 cup of the beans, and the chicken.
  • Mash the rest of the beans and add to pot.
  • Partially cover and simmer for 10 minutes.
  • Season to taste with salt and pepper, garnish with chopped parsley.

Nutrition Facts : Calories 484.7, Fat 11.6, SaturatedFat 4, Cholesterol 20.4, Sodium 1230.7, Carbohydrate 53.9, Fiber 10.8, Sugar 3, Protein 27.4

Tips:

  • Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of vegetables: This will add flavor and nutrients to your soup. Some good choices include carrots, celery, onions, garlic, bell peppers, and tomatoes.
  • Don't overcook the vegetables: You want them to be tender, but not mushy. Cook them for just a few minutes, until they are slightly tender.
  • Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
  • Season the soup to taste: Add salt, pepper, and other spices to taste. You may also want to add a bit of acid, such as lemon juice or vinegar, to brighten the flavors.

Conclusion:

Black bean cassoulet soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a good source of protein, fiber, and vitamins. With a few simple tips, you can make a delicious and satisfying black bean cassoulet soup that the whole family will love.

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