Bean and Vegetable Crockpot Stew
Why I Love This Recipe
Ingredients You'll Need
1 lb assorted dry beans
2 cups low sodium vegetable juice
3/4 cup dry white wine
1/3 cup soy sauce (should be low sodium too)
1 cup celery, diced
6 small red potatoes, diced
1 cup carrots, diced
1 4 oz can mushrooms
1 medium onion, diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 cloves garlic, minced
1 tsp black pepper, ground
1 cup rice cooked
1 cup cherry tomatoes
Vegetable stock or water
Directions
use a pound of 15 or 16 bean soup mix. You can make up your own mix, depending on what you and you family like. Rinse beans and then soak overnight in water. Drain beans and place in crock pot. Add vegetable juice, wine, soy sauce, and cover with vegetable stock or water.
Cook on high for 2 hours. Add vegetables, herbs, and spices, and cook for 3-4 hours on low until carrots and potatoes are tender. When tender, add rice and cook for one additional hour on low. Add cherries at the last minute, or use for garnish without heating them.
Eight 1 1/3 cup servings
