Ingredients

1 pound assorted dry beans
2 C. vegetable juice
1/2 C. dry white wine
1/3 C. soy sauce
1/3 C. apple or pineapple juice
Vegetable stock or water as needed
1/2 C. diced celery
1/2 C. diced parsnips
1/2 C. diced carrots
1/2 C. diced mushrooms
1 onion diced
1

Cooking Instructions

Sort and rinse beans, then soak overnight in water. Drain beans and place in crock pot. 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 to 6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.
 
 
 "For life is more than food, and the body more than clothing." (Luke 12:23)