Meatless Cassoulet Au Vin

• 1 12 cups dried navy beans
• 10 garlic cloves, peeled
• 1 small onion
• 6 whole cloves
• 1 large carrot, cut in chunks
• 1 medium tomatoes, diced
• 12 lb mushroom, chopped
• 1 (1 ounce) envelope dry mushroom soup mix
• 2 cups dry white wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 12 teaspoon pepper

1. In a large saucepan, bring navy beans, 6 cups water, and garlic to a rolling boil.
2. Boil 2-3 minutes.
3. Turn off heat.
4. Let stand 1 hour, then drain.
5. Stud onion with cloves.
6. In a large soup pot, place onion, drained beans, carrot, tomato, mushrooms, soup mix, wine, 3 cups water, bay leaf and thyme.
7. Bring to a boil.
8. Cover, reduce heat to medium-low, and cook until beans are tender, 2-3 hours.
9. Season with salt and pepper.
10. Discard bay leaf and serve hot.

beans, garlic, onion, cloves, carrot, tomatoes, mushroom, mushroom soup mix, white wine, bay leaf, thyme, salt, pepper

Taken from www.food.com/recipe/meatless-cassoulet-au-vin-233218 (may not work)