Recipe by Syd
"This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every couple of hours."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
carrots, peeled and diced
dry navy beans, soaked overnight
fresh lemon thyme, chopped
potato, peeled and cubed
This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe, using 1/2 lb sliced mushrooms, 1/2 white onion, chopped and 4 cups of water. I actually reserved some of the mushrooms and added them to the ingredients.
I wanted a lot more veggies in this stew, so I doubled the carrots and potatoes and added some celery. I used a "chicken seasonings blend" of fresh rosemary, thyme and sage from the supermarket as a shortcut, and that worked out great!
This recipe is really adaptable to however you want to make it, but it's just as delicious precisely as written.
To be perfectly honest, I found this to be a bit bland, even with the homemade mushroom stock. It's not that it wasn't good -- it just wasn't wonderful. Needs something to give it some interest.
This was really good the only thing I might do different next time is used canned beans rather than dry. It was like soup when I started but by the time the beans had cooked the liquid was almost gone, what was left was kinda slimmy. It's still very good, I love the flavor. Next time i will cook on the stove, used canned beans added the potatoes at the same time and only cook til potatoes are done, then it should be more like a soup. I might play around w/ dried spices also cause the fresh ones are to expensive and I usually only end up using a tiny bit then they go bad so its a waste of money.
this is a great recipe. I made one change to make it fat free. simmer onion and carrots in a small amount of water or vegetable broth this omits the oil.
My whole family loved this. The nine year old had two big servings, AND asked to take the leftovers to school for lunch the next day. I served it with fresh rosemary bread and a green salad.
This soup smelled fantastic and I liked the flavor but the beans weren't cooked enough for my taste. Next time I think I'll cook them for about an hour on the stove and then add them to the crock pot.
We loved the beans. We ate them as a stew the first time. I took the left overs which were a little thicker, and used them in a Tuscan style dish, where I layered first the beans, then cooked spinach (with garlic and oil) and topped with a cooked filet of tilapia.
Husband made this on a perfect winter day...Was very good..I did add sour cream and shredded cheese to my bowl.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 40
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A classic white bean casserole with bacon, sausage, and duck confit.
Keep flavor and variety--and your favorite dishes--while cutting out meat.
In this video, you’ll see how to make cassoulet in just an hour.