Slow Cooked Bean Stew

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Ingredients:

• 1/2 cup lentils, rinsed, drained
• 1/2 cup navy beans, rinsed, soaked overnight, cooked until tender, drained
• 2 cups onions, chopped
• 2 cups celery, sliced
• 4carrots, scrubbed,sliced
• 1/4 cup brown sugar
• 1 cup barley
• 1/2 teaspoon thyme
• 1 large bay leaf
• 1 teaspoon black pepper
• 1/2 cup red wine
• 4 cups V-8 vegetable juice
• 2 cups water

Preparation:

Combine all ingredients in slow cooker. Cook for 4 to 6 hours on high heat or for 8 to 10 hours on low heat. Remove bay leaf before serving.

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