Crockpot Hearty Bean and Vegetable Stew

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Crockpot Hearty Bean and Vegetable Stew

 

This is really good, I used black, kidney and lima beans. Last week was really

cold here so this was the perfect dinner. We had homemade rolls and a small

salad with it, even the kids had seconds. yay

 

1 pound beans, assorted, dry

2 cups vegetable juice cocktail

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 parsnips, diced

1/2 cup carrots, diced

1/2 cup mushrooms, diced

1 onion, diced

1 teaspoon basil

1 teaspoon parsley

1 bay leaf

3 cloves garlic, minced

1 teaspoon black pepper, ground

1 cup rice or pasta, cooked

 

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.

Makes 12 servings.

 

 

 

 

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