Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beans -- assorted --  dry
   2      cups          vegetable 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 -- diced
     1/2  cup           carrots -- diced
     1/2  cup           mushrooms -- diced
   1                    onion -- diced
   1      teaspoon      basil -- dried
   1      teaspoon      parsley -- dried
   1                    bay leaf
   3      cloves        garlic -- minced
   1      teaspoon      black pepper -- ground
   1      cup           rice or pasta -- cooked

Preparation:

Instructions: ------------- 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. (Servings: 12) Notes: ------ For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.