Hearty Bean and Vegetable Stew

Hearty Bean And Vegetable Stew

1 lb assorted dry beans *
2 cups vegetable juice
1/2 cup dry white wine (optional)
1/3 cup soy sauce
1/3 cup apple or pineapple juice
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
Vegetable stock or water

Rinse beans and 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 on high for 2 hours. Add vegetables, herbs, and
spices, and cook for 5-6 hours on low until carrots and
parsnips are tender. When tender, add rice or pasta and
cook for one additional hour on low.

* For beans use 3 or 4 kinds, such as black, red kidney,
pinto, baby lima, lentil, and green and/or yellow split
peas. The more the merrier.

I'll be subtracting the white stuff (rice and pasta) and using
zucchini and red sweet peppers to the mix. Might even try some
with sliced jalapenos; I'm finding heat is to my liking recently.

I would serve it with yellow corn bread, the sweet kind they serve in the south... with jalapenos cut up finely in the batter. Get the Martha White ones at the discount store and it's 59cents plus and egg and some milk. I have used half and half once in it but it turned out battery in the middle and had to be cooked longer.

This should probably cross post in the crock pot thread, too.