New this month
Get the Allrecipes magazine

Vegetarian Cassoulet

Syd

"This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every couple of hours."
Added to shopping list. Go to shopping list.

Ingredients

9 h 20 m servings 279 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat a small amount of 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 herbs before serving.

Footnotes

  • Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 279 calories; 4.4 g fat; 47.2 g carbohydrates; 15.3 g protein; 0 mg cholesterol; 141 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 43
  1. 58 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe, using 1/2 lb sliced mushrooms, 1/2 white onion, chopped and 4 cups of water. I ac...

Most helpful critical review

To be perfectly honest, I found this to be a bit bland, even with the homemade mushroom stock. It's not that it wasn't good -- it just wasn't wonderful. Needs something to give it some interest.

Most helpful
Most positive
Least positive
Newest

This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe, using 1/2 lb sliced mushrooms, 1/2 white onion, chopped and 4 cups of water. I ac...

This was really good the only thing I might do different next time is used canned beans rather than dry. It was like soup when I started but by the time the beans had cooked the liquid was almo...

this is a great recipe. I made one change to make it fat free. simmer onion and carrots in a small amount of water or vegetable broth this omits the oil.

My whole family loved this. The nine year old had two big servings, AND asked to take the leftovers to school for lunch the next day. I served it with fresh rosemary bread and a green salad.

To be perfectly honest, I found this to be a bit bland, even with the homemade mushroom stock. It's not that it wasn't good -- it just wasn't wonderful. Needs something to give it some interest.

This soup smelled fantastic and I liked the flavor but the beans weren't cooked enough for my taste. Next time I think I'll cook them for about an hour on the stove and then add them to the cro...

We loved the beans. We ate them as a stew the first time. I took the left overs which were a little thicker, and used them in a Tuscan style dish, where I layered first the beans, then cooked ...

This was an excellent recipe. I followed VONTEITY's recommendations from January, 2005 and made mushroom soup from scratch, overnight while the beans were soaking in another container. After the...

Husband made this on a perfect winter day...Was very good..I did add sour cream and shredded cheese to my bowl.