Hearty bean and vegetable stew (vegan)

Yield: 12 servings

Measure Ingredient
1 pounds Beans, assorted, dry
2 cups Vegetable juice
½ cup Dry white wine
⅓ cup Soy sauce
⅓ cup Apple or pineapple juice
Vegetable stock or water
½ cup Celery - diced
½ cup Parsnips - diced
½ cup Carrots - diced
½ cup Mushrooms - diced
1 Onion - diced
1 teaspoon Basil, dried
1 teaspoon Parsley, dried
1 Bay leaf
3 Clove garlic - minced
1 teaspoon Black pepper - ground
1 cup Rice or pasta - cooked


Sort and rinse beans, then soak overnight in water.

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.

Nutritional Values per Serving: Calories 170 Fat 0.3 g Cholesterol 0 g Posted on Internet by Michelle Dick Most soups and stews can be prepared in a crock pot. Just decrease the liquid ingredients (not as much liquid will evaporate from a closed slow-cooker) and let it rip for 6 or more hours.

From INET11.TXT, GEnie Food & Wine RT.

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 03-24-95

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