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 Parsnip, diced
1/2 c Carrots, diced
1/2 c Mushrooms, diced
1 md Onion, diced
1 ts Basil
1 ts Parsley
1 ea Bay leaf
3 ea Garlic cloves, minced
1 ts Black pepper
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.

NOTES: For beans use 3 or 4 kinds, such as: black, red kidney,
pinto,
baby lima, lentil, and green and/or yellow split peas.