Ingredients
1/2 pound bulk pork sausage5 cups water1/2 pound cubed cooked chicken1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 medium carrots, shredded1 medium onion, chopped1/4 cup dry vermouth or chicken broth5 teaspoons chicken bouillon granules4 garlic cloves, minced1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/4 teaspoon fennel seed, crushed1 teaspoon dried lavender flowers, optional1/2 pound bacon strips, cooked and crumbledAdditional fresh thyme, optional
Preparation
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.
