Preparation / Directions:
Sort and rinse beans, then soak overnight in water. Drain beans and
place in crockpot. Add vegetable juice, wine, soy sauce, and apple 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 little 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.