Easy Crockpot Cassoulet Soup

• 1 cup chopped carrot (2 medium)
• 1 cup chopped onion (1 large)
• 34 cup chopped red bell peppers (1 medium) or 34 cup green bell pepper (1 medium)
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans, rinsed and drained
• 8 ounces boneless skinless chicken thighs, cut into 1-inch pieces
• 8 ounces cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
• 1 bay leaf
• 1 tablespoon snipped fresh parsley
• 1 teaspoon dried thyme, crushed
• 18-14 teaspoon cayenne pepper
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
• 1 12 cups chicken broth
• 12 cup dry white wine or 12 cup chicken broth

1. In a 3-1/2- to 5-quart slow cooker, combine carrot, onion, and bell pepper.
2. Add beans, chicken, sausage, and bay leaf.
3. Stir together parsley, thyme, cayenne pepper, and garlic; sprinkle evenly over chicken and sausage.
4. In a small bowl, stir together tomatoes (with their juices), broth, and wine.
5. Pour over chicken mixture.
6. Cover and cook on low for 7 to 8 hours or on high for 3-1/2 to 4 hours.
7. Discard bay leaf before serving.

carrot, onion, red bell peppers, cannellini beans, chicken thighs, turkey sausage, bay leaf, parsley, thyme, cayenne pepper, garlic, italianstyle stewed tomatoes, chicken broth, white wine

Taken from www.food.com/recipe/easy-crockpot-cassoulet-soup-440668 (may not work)