Hearty Bean and Vegetable Stew
From: owl

Calories per serving:
170; Number of Servings: 12; Fat grams per serving: 0.3; Cholesterol per serving: 0
Source: Dr. Dean Ornish's Program

• 1 lb beans, assorted, dry
• 2 cup vegetable 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 -- 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

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.

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