vegetarian cassoulet

Name: Vegetarian Cassoulet
Prep time: 30 min
Cook time: 8 h
Cuisine: French
Ingredients: 1-2 tablespoon(s) olive oil; 1 medium onion, chopped; 2 medium carrots, peeled and diced; 1 pound(s) dried navy beans, soaked over night; 4 cup(s) mushroom broth; 1 - cube vegetable bouillon; 1 - bay leaf; 4 sprig(s) fresh parsley; 1 sprig(s) fresh rosemary; 1 sprig(s) fresh lemon thyme, chopped; 1 sprig(s) fresh savory; large potato, peeled and cubed; ************TASTY ADD-INS************; 2 clove(s) garlic, minced; 1/4 teaspoon(s) freshly ground pepper, or to taste; 1/2 teaspoon(s) salt, or to taste; dash(es) a couple to a few dashes of hot sauce; 1/2 large lemon to squeeze into dish at the end

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review

Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

Looking for more vegetarian/vegan meals. This is from Allrecipes posted by Syd. Reviewers indicated that it could use some more flavor. My first way, would be to add garlic. I have always heard that salt should be added at the end, when cooking dried beans. For some reason, it supposedly makes beans tough, if added early. Use fresh ground pepper. Also, would most likely use dried herbs, rather than fresh. Then, before serving, add a big squeeze of fresh lemon juice & stir to incorporate. This is suppose to be more like a casserole or a stew than a soup. So, add more vegetables, if desired.

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yield serving(s)

prep time 30 Min

cook time 8 Hr

method Slow Cooker Crock Pot

Ingredients For vegetarian cassoulet

1-2 Tbsp

olive oil
1 md

onion, chopped
2 md

carrots, peeled and diced
1 lb

dried navy beans, soaked over night
4 c

mushroom broth
1

cube vegetable bouillon
1

bay leaf
4 sprig

fresh parsley
1 sprig

fresh rosemary
1 sprig

fresh lemon thyme, chopped
1 sprig

fresh savory
lg

potato, peeled and cubed
************TASTY ADD-INS************
2 clove

garlic, minced
1/4 tsp

freshly ground pepper, or to taste
1/2 tsp

salt, or to taste
dash

a couple to a few dashes of hot sauce
1/2 lg

lemon to squeeze into dish at the end

How To Make vegetarian cassoulet

1
Heat a small amount of olive oil, in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.

2
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.
3
Stir in potato, and continue cooking for 1 hour. Remove the fresh herbs before serving. Makes 8 servings.
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