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bean-vegetable-stew recipe

Date:    Sat, 21 May 94 23:14:00 -0300
 From:    s.smith34@genie.geis.com
 ---------- Recipe via Meal-Master (tm) v8.00
       Title: Hearty Bean and Vegetable Stew
  Categories: Soup, Crock pot, Vegan, Ornish
       Yield: 12 servings
       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
   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.
   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
   Shared by Michelle Dick
   Source: Dr. Dean Ornish's Program
   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 slowcooker) and let it rip for 6 or more hours.
 kwvegan vegan