Hearty bean and vegetable stew

12 servings

Ingredients

Quantity Ingredient
1 pounds Beans, assorted, dry
2 cups 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 teaspoon Basil, dried
1 teaspoon Parsley, dried
1 Bay leaf
3 Clove garlic minced
1 teaspoon Black pepper ground
1 cup Rice or pasta cooked

Directions

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 56 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.

Nutritional Values per Serving: Calories 170 Fat 0.3 g Cholesterol 0 g Shared Michelle Dick

Source: Dr. Dean Ornish's Program Most soups and stews can be prepared in a crock pot. Just decrease the liquid ingredients (not as much liquid will evaporate from a closed slowcooker) and let it rip for 6 or more hours.

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