Name: Slow-Cooker Vegan Cassoulet
Prep time: 20 min
Total time: 8 h 25 min
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

Prep-time: 20 minutes / Ready In: 8 hours 25 minutes
Makes 10 cups
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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.

By Nancy Macklin, RDN, Nov 2, 2020

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

In a 5- to 6-qt. slow cooker combine the first 13 ingredients (through rosemary).
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.

(11)

14 Comments

Comments (14)

(4.64 from 11 votes)

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Jean3 months ago

What is the nutritional info

Sharon4 months ago

I wanted this dish to be delicious but it wasn’t. So disappointed cuz it looked so yummy. From the comments of others, I question whether I did something wrong.

KMH5 months ago

This recipe is super easy and delicious. I forgot to add the vinegar at the end and it tasted great without it. I also used black beans instead of red. Will be making it again!

Jennifer C5 months ago

This is so good! So much flavor for such a simple recipe. My husband commented, “Yeah, it was really good especially for not having any meat in it.” So, need I say more? I didn’t have any greens so skipped those. I will be eating this all week and making again soon!

Valerie Mills5 months ago

Can this be cooked in a conventional way as I don’t have room for a slow cooker in my kitchen.

Jennifer C5 months ago

You could sautee/water stir fry the veggies first until tender then add other ingredients and simmer everything together on low until the beans are tender. I’d let it cook for an hour. The slow cooker just gives all the flavors time to meld together. Good luck!

Alexandra7 months ago

It snowed here today in Port Sydney, ON CANADA on Oct 19th, 2022 so we made this recipe! We doubled the spices and added white pepper but otherwise SUPER good on a chilly, early winter day!

Alexandra1 year ago

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 Herbes2 years ago

This is excellent! One of our favorites!

Donna2 years ago

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 Ogata2 years ago

Any adjustments for using dried vs canned beans?

Sebastian2 years ago

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 Olshovsky2 years ago

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

Kara7 months ago

Great soup!

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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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