Slow Cooker Vegetarian Cassoulet

Name: Slow Cooker Vegetarian Cassoulet
Prep time: 5 min
Cook time: 480 min
Total time: 485 min
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)

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Prep Time: 5

Cook Time: 8

Total Time: 8 5

Course: Dinner, Lunch, Main Dish

Servings: people

Calories: 520kcal

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

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Slow Cooker Vegetarian Cassoulet

Ingredients:

Instructions:

Nutrition

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