Hearty Bean And Vegetable Stew
Ingredients
- 1 lb beans assorted, dry
- 2 cup vegetable juice
- ½ cup dry white wine
- ⅓ cup soy sauce
- ⅓ cup apple or pineapple juice
- vegetable stock or water
- ½ cup celery diced
- ½ cup parsnips diced
- ½ cup carrots diced
- ½ 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
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 5-6 hours at low until carrots and parsnips are tender.
- When tender, add rice or pasta and cook for one additional hour.
Notes / Tips / Wine Advice:
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas.
lima, lentil, and green and/or yellow split peas.
Nutritional Information
Calories: 170 kcal | Fat: 0.3 g
