Slow Cooker Cassoulet

1 bay leaf
4 sprigs parsley
1 sprig rosemary
1 sprig thyme, chopped
1 sprig savory
2 Tbsp. extra virgin olive oil
1 white onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
1 lb. button mushrooms, sliced
1 lb. dry great northern beans, soaked overnight*
2 garlic cloves, crushed
4 cups vegetable broth
1 vegetable bouillon cube
Salt and black pepper, to taste

• Wrap the bay leaf, parsley, rosemary, thyme, and savory in cheesecloth. Tie with twine.
• Add all the ingredients, except the salt and pepper, to the slow cooker and cook on low for 6 hours. Remove the herb bundle before serving. Season with the salt and pepper.

Makes 4-6 servings

*Note: To reduce cooking time for the beans, cover them with water and bring to a boil. Boil for 2 minutes. Cover and let stand for 1 hour before using.