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  • Prep-time: / Ready In:
  • Makes 10 cups
  • print/save recipe

This hearty vegan cassoulet requires just 20 minutes of active prep time; then it simmers all day in the slow cooker. Three different varieties of canned beans make for a stew as richly flavored as it is convenient. Serve with a whole wheat baguette to sop up every bit of juice.

vegan cassoulet cooked in slow cooker with red beans, kidney beans, kale, carrots and more

By Nancy Macklin, RDN,

Ingredients

  • 2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained
  • 2 cups low-sodium vegetable broth
  • 1 15-oz. can no-salt-added kidney beans, rinsed and drained
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained
  • 1 15-oz. can no-salt-added red beans, rinsed and drained
  • 1 onion, chopped (1 cup)
  • 1 cup coarsely chopped carrots
  • ½ cup chopped celery
  • ½ cup chopped parsnips
  • ⅔ cup red wine or low-sodium vegetable broth
  • 6 garlic cloves, roughly chopped
  • 2 tsp. chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 2 cups thinly sliced stemmed kale (optional)
  • 2 tablespoons balsamic vinegar
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. In a 5- to 6-qt. slow cooker combine the first 13 ingredients (through rosemary).
  2. Cover and cook on low 8 to 9 hours (or high 4 to 4½ hours). Stir in kale (if using) the last 30 minutes of cooking. Before serving, stir in vinegar and season with salt and pepper. Sprinkle with additional fresh thyme or rosemary.
(7)
6 Comments

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(5 from 7 votes)
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Alexandra4 months ago
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Quite yummy! I used an immersion blender and pulsated it a couple times right before serving just have a thicker texture (then my family thinks it’s more “filling” as a stew or chilli than soup, lol!). Perfect on a rainy damp day!

Liz Herbes11 months ago
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This is excellent! One of our favorites!

Donna11 months ago
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Incredibly delicious! I made the recipe exactly as written, but could not get red beans and substituted black. Used the wine. Served over couscous.

Debbie Ogata11 months ago
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Any adjustments for using dried vs canned beans?

Sebastian1 year ago
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A pretty good dish! I unfortunately didn’t have fire roasted tomatoes or parsnip; substituted with regular tinned tomatoes and some yukon tomatoes. Overall a comforting dish!

Lance Olshovsky1 year ago
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I used the fire roasted tomatoes with garlic. This is one of my FAVORITE dishes so far!!!

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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