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Vegan Cassoulet

This vegan cassoulet is not only hearty and delicious, it is also quick and easy to make.

A hearty bean soup really hits the spot after a cold winter day -- whether you're braving the elements on the slopes or merely having to deal with the snow while running errands. This vegan cassoulet is not only belly-warming, it is also quick and easy to make.
A hearty bean soup really hits the spot after a cold winter day -- whether you're braving the elements on the slopes or merely having to deal with the snow while running errands. This vegan cassoulet is not only belly-warming, it is also quick and easy to make.

Vegan Cassoulet

Serves 6

Ingredients:

  • 1/4 cup olive oil plus more for drizzling

  • 3 leeks, cleaned, white and pale green parts chopped

  • 3 stalks celery, diced

  • 3 large carrots, diced

  • 4 garlic cloves, minced

  • 2 tablespoons fresh thyme

  • 2 tablespoons minced fresh parsley

  • 1 bay leaf

  • Generous pinch ground cloves

  • 4 (15-ounce) cans cannellini or Great Northern beans,  rinsed, drained

  • 1 quart water

  • Salt and fresh ground black pepper to taste


Directions:

  1. Heat oil in a large pot over medium heat. Add leeks, celery, carrots, and garlic. Cook, stirring often, until vegetables are softened.

  2. Add thyme, parsley, bay, cloves, beans, and water, stirring to combine.

  3. Bring a low boil then reduce heat to low. Simmer for 15 minutes.

  4. Season with salt and pepper. Remove bay leaf.

  5. Serve hot drizzled with more olive oil, if desired.


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