Ingredients Jump to Instructions ↓

  1. 1 Lb Beans -- assorted, dry

  2. 2 C Vegetable juice

  3. 1/2 C Dry white wine

  4. 1/3 C Soy sauce

  5. 1/3 C Apple juice vegetable stock or water

  6. 1/2 C Celery diced

  7. 1/2 C Parsnips diced

  8. 1/2 C Carrots diced

  9. 1/2 C Mushrooms diced

  10. 1 Onion diced

  11. 1 T Basil -- dried

  12. 1 T Parsley -- dried

  13. 1 Bay leaf

  14. 3 Cloves garlic minced

  15. 1 T Black pepper ground

  16. 1 C Rice or pasta cooked

  17. 4 chicken thighs -- optional above for vegetarian if can add boneless chicken to it while cooking -- (i like thighs,you 1 can add your choice)

Instructions Jump to Ingredients ↑

  1. Preparation : Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple 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 little 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. Notes: 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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