Ingredients:
- 1 lb beans, assorted, dry
- 2 cups V-8 or tomato juice
- 1/2 cup dry white wine
- 1/3 cup soy sauce
- 1/3 cup apple or pineapple juice
- vegetable stock or water
- 1/2 cup celery, diced
- 1/2 cup parsnips or turnips, diced
- 1/2 cup carrots, diced
- 1/2 cup mushrooms, diced
- 1 onion, diced
- 1 tsp basil, dried
- 1 tsp parsley, dried
- 1 bay leaf
- 3 clove garlic, minced
- 1 tsp black pepper, ground
- 1 cup rice or pasta, cooked
Preparation:
Sort and rinse beans, then soak overnight in water. Drain beans put in Dutch oven or kettle; cover with fresh water. Simmer for about 1 hour, until tender. Drain beans and put 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 or a thicker stew. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.Serves 12.
More Bean Soup Recipes
Lima Bean Soup with Ham
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
Soup and Stew Recipes
Bean Recipes
Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
