Vegetarian Cassoulet

2 1/2 c. Knorr's Vegetable boullion stock
7 C. cooked great northern beans
4 C. coarsley chopped onions
3 Tb. olive oil
4 C. sliced carrots
1 1/2 tsp. dried thyme
1 1/2 tsp. dried rosemary, crushed
3/4 tsp. dried sage
1 C. water
8 cloves garlic, minced
28 oz. canned whole tomatoes, slightly chopped
4-5 links vegetarian sausage, sliced

You may substitue cannellini or navy beans for the great northern beans.

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.