Hearty Bean and Vegetable Stew

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HEARTY BEAN AND VEGETABLE STEW

Source: adapted from Chet Day's site

 

1 lb assorted dry beans *

2 cups vegetable juice

1/2 cup apple juice (or water)

1/3 cup soy sauce

1/3 cup apple or pineapple juice

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 basil, dried

1 tsp parsley, dried

1 bay leaf

3 clove garlic, minced

1 tsp black pepper, ground

1 cup rice or pasta, cooked (gf if necessary)

Vegetable stock or water

 

Rinse beans and then soak overnight in water.

 

Drain beans and place in crockpot. Add vegetable juice,

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 on high for 2 hours. Add vegetables, herbs, and

spices, and cook for 5-6 hours on low until carrots and

parsnips are tender. When tender, add rice or pasta and

cook for one additional hour on low.

 

* For beans use 3 or 4 kinds, such as black, red kidney,

pinto, baby lima, lentil, and green and/or yellow split

peas. The more the merrier!

 

 

 

 

Vintage Vegan Tea

http://www.VintageVeganTea

Christian Vegan Cooking

http://www.Christian-Vegan-Cooking

Vegan and Gluten Free

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