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Source: Crockpot Cooking

Hearty Bean and Vegetable Stew
A great mixture of beans wraped into one.
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Serves: varies
Prep Time: 5 minutes
Cook Time: 7-8 hours
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1 pound assorted dry beans
2 cups vegetable juice cocktail
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple juice, 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 teaspoon basil, dried
1 teaspoon parsley, dried
1 bay leaf
3 clove garlic, minced
1 teaspoon 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). The juice adds just a tad of
sweetness and the soy sauce adds depth and the tang of salt.

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.

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

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