Hearty Bean and Vegetable Stew With Rice

• 1 lb dry beans, assorted
• 2 cups fat-free vegetable broth
• 12 cup white wine
• 13 cup soy sauce
• 13 cup apple juice, unsweetened
• vegetable stock or water, to soak beans
• 12 cup diced celery
• 12 cup diced parsnip
• 12 cup diced carrot
• 12 cup sliced mushrooms
• 1 onion, sliced
• 1 teaspoon dried basil
• 1 teaspoon parsley flakes
• 1 bay leaf
• 3 garlic cloves, minced
• 1 teaspoon black pepper
• 1 cup rice, cooked

1. Sort, and rinse beans, and soak overnight in water.
2. Drain, and place in slow cooker.
3. Add vegetable broth, wine, soysauce, and apple juice.
4. Cover with vegetable stock.
5. Cover, and cook on high for 2 hours.
6. Add vegetables, herbs, and spices.
7. Cover cooker, and cook on low for 5-6 hours, or until carrots, and parsnips are tender.
8. Add cooked rice, cover and cook for 1 additional hour.

beans, vegetable broth, white wine, soy sauce, apple juice, vegetable stock, celery, parsnip, carrot, mushrooms, onion, basil, parsley flakes, bay leaf, garlic, black pepper, rice

Taken from www.food.com/recipe/hearty-bean-and-vegetable-stew-with-rice-486265 (may not work)