Hearty Bean and Vegetable Stew

Ingredients

• 1 lb assorted dry beans
• 2 cups vegetable juice
• 1/2 cup dry white wine
• 1/3 cup soy sauce
• 1/3 cup apple juice or pineapple juice
• vegetable stock or water
• 1/2 cup celery, diced
• 1/2 cup parsnip, diced
• 1/2 cup carrot, diced
• 1/2 cup mushroom, diced
• 1 onion, diced
• 1 teaspoon basil, dried
• 1 teaspoon parsley, dried
• 1 bay leaf
• 3 cloves garlic, minced
• 1 teaspoon black pepper, ground
• 1 cup rice or pasta, cooked

Directions

1. 1

   Sort and rinse beans, then soak overnight in water.

2. 2

   Drain beans and place in crockpot.

3. 3

   Add vegetable juice, wine, soy sauce, and apple or pineapple juice.

4. 4

   Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).

5. 5

   The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.

6. 6

   Cook at high for 2 hours.

7. 7

   Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.

8. 8

   When tender, add rice or pasta and cook for one additional hour.

9. 9

   NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.