Vegetarian Cassoulet

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 carrots, peeled and diced
• 1 lb dried navy beans, soaked overnight
• 4 cups mushroom broth
• 1 vegetable bouillon cube
• 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

Directions

1. 1

   Heat a small amount of oil in a skillet over medium heat.

2. 2

   Cook and stir onion and carrots in oil until tender.

3. 3

   In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf.

4. 4

   Pour in water if necessary to cover ingredients with water.

5. 5

   Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.

6. 6

   Stir in potato, and continue cooking for 1 hour.

7. 7

   Remove herbs before serving.