Mushroom Cassoulet

1 lb Brown Mushrooms quartered
2 stalks celery
2 parsnips diced
3 small carrots diced
2 onions diced

1 tbsp herbes de Provence, mixed with 1 tsp salt, 1 tsp pepper, and 3 tsp crushed garlic ( 6 cloves)
1 can no* salt diced tomatoes
1 can navy beans ( about 2 cups)(drained)
0.5 tbsp Parsley

Topping=
melt margarine in small pan, add garlic, then add panko crumbs, stir often until browned.

Heat oil in a deep saute pan, add vegetables, except tomatoes, and beans. Cook for about 7 minutes, add herbs, and 1/4 cup of water, simmer for 1 minute. Stir in tomatoes (with juice), and bring to a boil. Transfer to a slow cooker, and stir in beans. Cook on high for 3 hours. Top with crumb topping, and parsley. Goes well with fresh bread :-) Enjoy

Serving Size: makes 5 - 1 cup servings (maybe a little more)

Number of Servings: 5

Recipe submitted by SparkPeople user TPLISZKA.