Slow Cooker Vegetarian Cassoulet
Ingredients:
- 2 tbsp Olive Oil
- 1 c Onions 1 onion, diced
- 2 Carrots diced
- 1 c Mushrooms sliced
- 1 lb Dried White Beans soaked overnight
- 4 c Vegetable Broth
- 1 Dried Bay Leaf
- 2 tbsp Dried Parsley
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 Potatoes large, peeled and diced
Instructions:
- The night before cooking, rinse dried white beans in cool water until water runs clear. Place in a large jar or bowl and cover with water (about 1 inch above the beans). Let soak overnight. If you don't have time to soak over night, bring beans to a boil, then remove from heat and let sit for an hour before draining and using.
- In a slow cooker, combine all ingredients, except potato, and stir together. Cook on Low for 8 hours.
- One hour before serving, add potatoes to slow cooker. Continue cooking for 1 hour or until potato is tender. Remove herbs before serving.
Nutrition
Calories: 520kcal | Carbohydrates: 86g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 991mg | Potassium: 2509mg | Fiber: 20g | Sugar: 8g | Vitamin A: 5610IU | Vitamin C: 12.3mg | Calcium: 325mg | Iron: 14.4mg
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