Be the first to A vegetable and bean soup or stew.
Ingredients:
- 1 lb beans, assorted, dry
- 2 cups V-8 or tomato juice
- 1/2 cup dry white wine
- 1/3 cup soy sauce
- 1/3 cup apple or pineapple juice
- vegetable stock or water
- 1/2 cup celery, diced
- 1/2 cup parsnips or turnips, diced
- 1/2 cup carrots, diced
- 1/2 cup mushrooms, diced
- 1 onion, diced
- 1 tsp basil, dried
- 1 tsp parsley, dried
- 1 bay leaf
- 3 clove garlic, minced
- 1 tsp black pepper, ground
- 1 cup rice or pasta, cooked
Preparation:
Sort and rinse beans, then soak overnight in water. Drain beans put in Dutch oven or kettle; cover with fresh water. Simmer for about 1 hour, until tender. Drain beans and put 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 or a thicker stew. Cook at high for 2 hours. Add vegetables, herbs, and
spices, and cook for 5 to 6 hours on low until carrots and parsnips are
tender. When tender, add rice or pasta and cook for one additional hour.
Serves 12.
Serves 12.
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