WEIGHT WATCHERS 6 Points Plus CROCK POT CASSOULET SOUP

INGREDIENTS
1 cup carrots, chopped
1 cup chopped onions
1 medium size bell pepper, chopped
2 (15 oz) cans Great Northern beans, rinsed, drained
8 oz skinless, boneless chicken thighs,
cut into 1 inch pieces

8 oz cooked smoked turkey sausage, halved
lengthwise and cut into 1/2 inch slices

1 bay leaf
1 tbsp snipped parsley
1 tsp dried thyme, crushed
1/4 tsp cayenne pepper
3 garlic cloves, minced
1 can (14 1/2 oz) Italian seasoned stewed tomatoes, undrained
1 1/2 cups reduced sodium chicken broth
1/2 cup dry white wine

DIRECTIONS

1. In a 3 1/2 to 5 quart slow cooker, combine carrot, onion and bell peppers.
Add beans, chicken, sausage and bay leaf. Sprinkle with parsley, thyme, cayenne pepper and garlic. In a small bowl, stir together undrained tomatoes, broth and wine. Pour over chicken mixture.

2. Cover and cook on LOW 7 to 8 hours or HIGH 3 1/2 to 4 hours.
Discard bay leaf.

Yield 6 to 8 servings

Nutrtion Information

Servings Per Recipe 6 to 8 servings

Calories260
Total Fat (g)6
Saturated Fat (g)1
Cholesterol (mg)56
Sodium (mg)890
Carbohydrate (g)31
Fiber (g)9
Protein (g)23
Percent Daily Values are based on a 2,000 calorie diet.