Hearty bean & vegetable stew
Yield: 12 Servings
Ingredients:
- 1 lb Beans assorted dry
- 2 c Vegetable juice
- 1/2 c Dry white wine
- 1/3 c Soy sauce
- 1/3 c Apple or pineapple juice -vegetable stock or water
- 1/2 c Celery diced
- 1/2 c Parsnips diced
- 1/2 c Carrots diced
- 1/2 c Mushrooms diced
- 1 Onion diced
- 1 ts Basil dried
- 1 ts Parsley dried
- 1 Bay leaf
- 3 Clove garlic minced
- 1 ts Black pepper ground
- 1 c Rice or pasta cooked
Instructions:
Sort and rinse beans then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice wine soy sauce and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables herbs and spices and cook for 5-6 hours at low until carrots and parsnips are tender. When tender add rice or pasta and cook for one additional hour. Notes: For beans use 3 or 4 kinds such as: black red kidney pinto baby lima lentil and green and/or yellow split peas.
