food Vegetarian Cassoulet recipe
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Vegetarian Cassoulet recipe
    8 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion
  • 2 carrots, peeled and diced
  • 1 pound dry navy beans, soaked overnight
  • 4 cups mushroom broth
  • 1 cube vegetable bouillon
  • 1 bay leaf
  • 4 sprigs fresh parsley
  • 1 sprig fresh rosemary
  • 1 sprig fresh lemon thyme, chopped
  • 1 sprig fresh savory
  • 1 large potato, peeled and cubed

    Instructions:

  • Heat a small amount of oil in a skillet over medium heat.
  • Cook and stir onion and carrots in oil until tender.
  • In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf.
  • Pour in water if necessary to cover ingredients with water.
  • Tie together parsley, rosemary, thyme, and savory, and add to the pot.
  • Cook on Low for 8 hours.
  • Stir in potato, and continue cooking for 1 hour.
  • Remove herbs before serving.



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