Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beans, assorted, dry 1/2 c Mushrooms diced
2 c Vegetable juice 1 Onion diced
1/2 c Dry white wine 1 t Basil, dried
1/3 c Soy sauce 1 t Parsley, dried
1/3 c Apple or pineapple juice 1 Bay leaf
-vegetable stock or water 3 Clove garlic minced
1/2 c Celery diced 1 t Black pepper ground
1/2 c Parsnips diced 1 c Rice or pasta cooked
1/2 c Carrots diced

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 56 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 Values per Serving:

Calories 170 Fat 0.3 g Cholesterol 0 g

Shared 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.

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