Soup I think
Kielbasa Cassoulet
- 1 Tablespoon vegetable oil
- 1/2 Pound Kielbasa Sausage, Cubed
- 2 onions, Chopped
- 2 garlic cloves, Minced
- 2 carrots, Sliced
- 2 celery Stalks, Chopped
- 1/2 Teaspoon Dried thyme
- 1/4 Teaspoon pepper
Cloves
- 19 Ounces Canned tomatoes
- 3/4 Cup chicken stock
- 1 bay leaf
- 38 Ounces Canned white pea beans, Drained And Rinsed
- 2 Tablespoons butter
- 2 garlic cloves, Minced
- 2 Cup Fresh bread Crumbs
- 2 Tablespoons Fresh parsley, Chopped
in Large Dutch Oven, Heat oil Over Medium Heat; Cook Sausage, onions, garlic, carrots, celery, thyme, pepper And Cloves. Stir For About 5 Minutes or Until onions Are Softened. Add tomatoes And Break up With Fork. Add chicken stock And bay leaf; Bring to Boil. Add beans. Reduce Heat And Simmer For About 30 Minutes or Until Slightly Thickened. Discard bay leaf. Topping: in Saucepan, Melt butter Over Medium Heat. Add garlic; Cook For About 2 Minutes or Until Softened. Stir in Breadcrumbs And Chopped parsley; Sprinkle Over Cassoulet. Bake in 350 Degree Oven For About 30 Minutes or Until Crusty And Golden on Top, bubbly And Heated Through.
Paula in California
