Hearty Bean And Vegetable Stew (With Or Without Chicken)

Course : Beans
Serves: 12
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound Beans -- assorted, dry
2 Cup Vegetable juice
1/2 Cup Dry white wine
1/3 Cup Soy sauce
1/3 Cup apple juice
2 Cup vegetable stock or water
1/2 Cup Celery diced
1/2 Cup Parsnips diced
1/2 Cup carrots diced
1/2 Cup Mushrooms diced
1 medium Onion diced
1 tablespoons Basil -- dried
1 tablespoons Parsley -- dried
1 piece bay leaf
3 Cloves garlic minced
1 tablespoons Black pepper ground
1 Cup Rice or pasta cooked
4 piece chicken thighs -- optional

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.


Nutritional Information:

2610 Calories (kcal); 64g Total Fat; (22% calories from fat); 177g Protein; 323g Carbohydrate; 316mg Cholesterol; 7651mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes