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Crock Pot Bean and Vegetable Stew
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Submitted by:
Heather |
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This soup is well worth the time and effort. You can also prepare it in a crock pot. |
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INGREDIENTS:
- 1 pound(s) , Assorted Beans
- 2 cup(s) , Vegetable Juice
- 1/2 cup(s) , Dry White Wine
- 1/3 cup(s) , Soy Sauce
- 1/3 cup(s) , Apple or Pineapple Juice
- 0 to taste , Vegetable Stock or Water
- 1/2 cup(s) , Celery (diced)
- 1/2 cup(s) , Parsnips (diced)
- 1/2 cup(s) , Carrots (diced)
- 1/2 cup(s) , Mushrooms (diced)
- 1 medium , Onion (diced)
- 1 teaspoon(s) , Basil (dried)
- 1 teaspoon(s) , Parsley (dried)
- 1 whole , Bay Leaf
- 3 whole , Minced Garlic Cloves
- 1 teaspoon(s) , Black Pepper
- 1 cup(s) , Rice or Pasta (cooked)
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| Instructions: |
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.
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:
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For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas. |
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