Is it a soup? Is it a stew? Who knows! A bit of both never hurt anybody.
The best part about this cassoulet is that you can make it as thick or as brothy as you like. See how you feel about the weather, your health, or the ingredients you have on hand and be guided by that.
Long simmering will always give you better flavour, but then again so does fresh herbs! Pick one and go to town.