| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Crockpot, Ornish, Soup, Vegan |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Beans, assorted dry |
| 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 |
| 1/2 |
c |
Celery diced |
| 1/2 |
c |
Parsnips diced |
| 1/2 |
c |
Carrots diced |
| 1/2 |
c |
Mushrooms diced |
| 1 |
|
Onion diced |
| 1 |
t |
Basil, dried |
| 1 |
t |
Parsley, dried |
| 1 |
|
Bay leaf |
| 3 |
|
Clove garlic minced |
| 1 |
t |
Black pepper ground |
| 1 |
c |
Rice or pasta cooked |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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