Slow Cooker Main Dishes: Vegetarian Cassoulet | Submitted By: Liz

2 tablespoons olive oil1 onion2 carrots, peeled and diced1 pound dry navy beans, soaked overnight4 cups mushroom broth1 cube vegetable bouillon1 bay leaf4 sprigs fresh parsley1 sprig fresh rosemary1 sprig fresh lemon thyme, chopped1 sprig fresh savory1 large potato, peeled and cubedHeat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender. 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. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving. Amount Per Serving  Calories: 279 | Total Fat: 4.4g | Cholesterol: 0mg

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