Vegetarian Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 c. Knorr's Vegetable boullion stock7 C. cooked great northern beans4 C. coarsley chopped onions3 Tb. olive oil4 C. sliced carrots1 1/2 tsp. dried thyme1 1/2 tsp. dried rosemary, crushed3/4 tsp. dried sage1 C. water 8 cloves garlic, minced28 oz. canned whole tomatoes, slightly chopped4-5 links vegetarian sausage, sliced
Heat stock to a boil and pour 2 C. into a slow cooker on high. Stir in the beans and cover. In a large heavy skillet, warm 2 Tb. of the oil, add onions and cook till soft, stir in the carrots and continue cooking until the onions are beginning to brown. Add the herbs and cokk until they are fragrant. Add the remaining stock and 1/2 C. water scraping the pan, then add the garlic. Pour into the slow cooker. In the same skillet, add the remaining Tb. of oil and brown the sausages. add the remaining 1/2 C. water, and stir and scrape. Add to the cooker. Stir in the tomatoes, including the jiuce. Turn the cooker to medium and cook 6-8 hours.
Serving Size: 8- 2 C. Servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAURIEL555.
Serving Size: 8- 2 C. Servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAURIEL555.
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 416.9 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.5 g
- Protein: 11.6 g
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