Recipe Archives->Vegetarian->Bean Veg Stew

Hearty Bean and Vegetable Stew - Crockpot

1 lb beans, assorted, dry
2 cups 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

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). 

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

Printable version: bean-veg-stew.txt.