Hearty Bean And Vegetable Stew

The juice adds just a tad of sweetness and the soy sauce adds depth and
the tang of salt. NOTES: For beans use 3 or 4 kinds, such as: black, red
kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

Calories per serving: 170 Fat grams per serving: 0.3 Cholesterol per
serving: 0
Prep:20m
Cook:420m
Servings:12

1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple 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 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

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). 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.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/