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Title: Meatless Cassoulet Au Vin
Yield: 6 Servings

Ingredients

  1 1/2 c  dried small white navy
           -beans; rinsed & drained
     10    cloves garlic; peeled
      1 sm onion
      6    whole cloves
      1 lg carrot; cut into chunks
      1 md tomato; diced
    1/2 lb mushrooms; chopped
      1    envelope dry mushroom soup
           -mix
      2 c  dry white wine
      1    bay leaf
      1 ts dried thyme leaves; crushed
      1 ts salt
    1/2 ts pepper

Instructions

In a large saucepan, bring navy beans, 6 cups of water, and garlic to a
rolling boil. Boil 2-3 minutes. Turn off heat. Let beans stand 1
hour; drain.

Stud onion with cloves. In a large soup pot, place onion, drained
beans, carrot, tomato, mushrooms, mushroom soup mix, wine, 3 cups of
water, bay leaf, and thyme. Bring to a boil. Cover, reduce heat to
medium-low, and cook until beans are tender, 2-3 hours. Season with
salt & pepper. Discard bay leaf. Serve hot.

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Per serving: 108 Calories (kcal); 2g Total Fat; (20% calories from fat);
2g Protein; 12g Carbohydrate; 0mg Cholesterol; 384mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: 365 Ways to Cook Vegetarian, Kitty Morse

Preparation Time: 0:00

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