Crockpot Hearty Bean and Vegetable Stew

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Crockpot Hearty Bean and Vegetable Stew

 

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 tsp. basil, dried

1 tsp. parsley, dried

1 bay leaf

3 clove garlic, minced

1 tsp. black pepper, ground

1 c. 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.