recipe:: vegetarian cassoulet

Kirstin and I were at home hungry one night and we decided to make this recipe for cassoulet that I had been wanting to try for a month or so. It turned out amazing even though it was vegetarian style. It took some coaxing to get Mark to try it since it didn't have meat, but I convinced him it was for athletes since the recipe was from Runner's World and he loved it once he tried it. He even had the left-overs the next day.
Cassoulet (French), noun: meat and bean stew

Vegetarian Cassoulet

2 tablespoons olive oil

1 tablespoon garlic, chopped

1 onion, sliced

2 carrots, peeled and cut into 1-inch lengths

3 celery stalks, cut into 1/2-inch pieces

2 medium yellow squash, cut into 1/2-inch pieces

Salt and freshly ground black pepper

1 teaspoon Kirkland Organic no-salt seasoning

1/4 teaspoon crushed red peppers

4 cups canned tomatoes (and juice), chopped

1/4 cup fresh parsley leaves, chopped

2 bay leaves

1 can garbanzo beans

1 can black beans

Heat oil in a large saucepan over medium heat. Add garlic, onions, carrots, celery, and squash; season with salt and pepper and other seasoning. Cook five minutes, or until softened. Add tomatoes and juice, meat, and herbs. Bring to a boil. Add beans and boil again, stirring occasionally; reduce heat so mixture bubbles gently. Cook for 20 minutes, and then enjoy with some hearty bread.

Here is the link to the original recipe from Runner's World, a non-herbivore friendly version.