Friday, April 30, 2010

Cassoulet for four

1 Tbs. water
1/2 onion, chopped
1 peeled & diced carrot
1/2 lb. navy beans, soaked overnight
2 c. mushroom broth made from simmering mushrooms in 2 c. water
1/2 cube vegetable boillion
1 bay leaf
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 large potato, peeled and cubed

Heat the water in a small skillet. Add onion and carrots and saute til tender.

In a small slow cooker, combine beans, carrots and onion, mushroom broth, vegetable boullion and herbs. Pour in enough water if necessary, to cover the beans. Cook on low 6 hrs. Add potato and cook 1 hr. longer.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.