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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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This is from the Dec 2004 Vegetarian Times magazine.For a heartier dish, add browned and sliced soy sausage links before serving. Ingredients:
1 tablespoon olive oil |
4 small shallots, quartered |
2 garlic cloves, minced |
3 carrots, sliced in 1/4 inch rounds |
1 turnip, peeled and chopped |
1 parsnip, peeled and sliced in 1/4 inch rounds |
3 (15 1/2 ounce) cans great northern beans, rinsed and drained |
1 (14 1/2 ounce) can crushed tomatoes |
1 1/2 cups vegetable stock or 1 1/2 cups water |
2 bay leaves |
1 1/4 teaspoons dried thyme |
salt |
pepper |
3 tablespoons toasted breadcrumbs (to garnish) |
minced parsley (to garnish) |
Directions:
1. Pour oil into slow cooker and turn it on high. add shallots and garlic, cover and cook to soften 15-20 minute.
2. Add carrots, turnip, parsnip, beans and tomato.
3. Stir in stock, bay leaves, thyme, s&p.
4. Reduce heat to low. Cover and cook until all vegetables are tender, 6 to 8 hours.
5. remove and discard bay leaves before serving, garnish with breadcrumbs and parsley.
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