Hearty Bean and Vegetable Stew

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Hearty Bean and Vegetable Stew

Source: Jo on Crockpot Creations list (adapted)

 

1 lb Beans, assorted, dry

2 c Vegetable juice

1/2 c Apple juice

1/3 c Soy sauce

1/3 c 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

 

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

crockpot. 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. Notes: For beans use 3 or 4 kinds, such

as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow

split peas.

 

 

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