Hearty Bean And Vegetable Stew |
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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 12 |
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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. Read more . Calories per serving: 170 Fat grams per serving: 0.3 Cholesterol per serving: 0 Ingredients:
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 |
Directions:
1. Sort and rinse beans, then soak overnight in water.
2. Drain beans and place in crockpot.
3. Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
4. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
5. Cook at high for 2 hours.
6. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
7. When tender, add rice or pasta and cook for one additional hour.
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