Chicken Cassoulet Soup

• 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

1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. 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.
3. Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

pork sausage, water, chicken, kidney beans, black beans, garbanzo beans, carrots, onion, chicken broth, chicken bouillon granules, garlic, thyme, fennel, dried lavender flowers, bacon, thyme

Taken from www.tasteofhome.com/recipes/chicken-cassoulet-soup/ (may not work)