Hearty Bean And Vegetable Stew

Recipe Ingredients

1 lb	454g / 16oz	Assorted dry beans
2 cups	474ml	Vegetable juice
1/2 cup	118ml	Dry white wine
1/3 cup	78ml	Soy sauce
1/3 cup	78ml	Apple or pineapple juice
		Vegetable stock or water - as needed
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	73g / 2.6oz	Diced parsnips
1/2 cup	55g / 1.9oz	Diced carrots
1/2 cup	73g / 2.6oz	Diced mushrooms
1		Onion - diced
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried parsley
1		Bay leaf
3		Garlic cloves - minced
1 teaspoon	5ml	Freshly-ground black pepper
1 cup	160g / 5.6oz	Rice or pasta - cooked

Recipe Instructions

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 to 6 hours at LOW until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.

This recipe yields 12 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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