Hearty Bean Stew

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Hearty Bean Stew

Source: Unknown

 

1 lb. assorted dry beans

2 cups vegetable juice

1/2 cup apple juice

1/3 cup soy sauce

1/3 cup pineapple juice or 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 tsp. parsley, dried

1 bay leaf

3 cloves garlic, minced

1 tsp. pepper, ground (optional)

1 cup rice or pasta, cooked

salt to taste (if needed)

 

Sort and rinse beans, then soak overnight in water. Drain beans and place in

crock pot. Add vegetable juice, apple juice, soy sauce, and 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.

 

(For gluten-free option check label on soy sauce; use gf pasta option).

 

http://www.Christian-Vegan-Cooking