Crock Pot Hearty Bean & Vegetable Stew

• 1 lb assorted dried beans
• 2 cups vegetable juice
• 1/2 cup dry white wine (optional)
• 1/3 cup soy sauce
• 1/3 cup apple juice or 1/3 cup pineapple juice
• 1/2 cup celery, diced
• 1/2 cup parsnip, diced
• 1/2 cup carrot, diced
• 1/2 cup mushroom, diced
• 1 onion, diced
• 1 teaspoon dried basil
• 1 teaspoon parsley, dried
• 1 bay leaf
• 3 garlic cloves, minced
• 1 teaspoon black pepper, ground
• 1 cup rice or 1 cup pasta, cooked
• vegetable stock or water

1. Rinse beans and then soak overnight in water.
2. Drain beans and place in crock pot.
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. The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
6. Cook on high for 2 hours.
7. Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender.
8. When tender, add rice or pasta and cook for one additional hour on low.
9. For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

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

Taken from www.food.com/recipe/crock-pot-hearty-bean-vegetable-stew-22962 (may not work)