Vegetarian Cassoulet

    9 hours 20 mins

    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.

    51 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 medium yellow onion
    • 2 medium carrots, peeled and diced
    • 450g dry navy beans, soaked overnight
    • 4 cups (1 litre) mushroom broth
    • 1 cube vegetable bouillon
    • 1 bay leaf
    • 4 sprigs fresh parsley
    • 1 sprig fresh rosemary
    • 1 sprig fresh lemon thyme, chopped
    • 1 sprig fresh savory
    • 1 large potato, peeled and cubed

    Prep:20min  ›  Cook:9hr  ›  Ready in:9hr20min 

    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.

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    Reviews in English (43)


    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 actually reserved some of the mushrooms and added them to the ingredients. I wanted a lot more veggies in this stew, so I doubled the carrots and potatoes and added some celery. I used a "chicken seasonings blend" of fresh rosemary, thyme and sage from the supermarket as a shortcut, and that worked out great! This recipe is really adaptable to however you want to make it, but it's just as delicious precisely as written.  -  10 Jan 2005  (Review from Allrecipes US | Canada)


    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 almost gone, what was left was kinda slimmy. It's still very good, I love the flavor. Next time i will cook on the stove, used canned beans added the potatoes at the same time and only cook til potatoes are done, then it should be more like a soup. I might play around w/ dried spices also cause the fresh ones are to expensive and I usually only end up using a tiny bit then they go bad so its a waste of money.  -  20 Dec 2007  (Review from Allrecipes US | Canada)


    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.  -  24 Apr 2006  (Review from Allrecipes US | Canada)