---------- Recipe via Meal-Master (tm) v8.03
       Title: Hearty bean and vegetable stew
  Categories: Soups, Crockpot, Vegan, Ornish
       Yield: 12 servings
       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  Parsnips  diced
     1/2 c  Carrots  diced
     1/2 c  Mushrooms  diced
       1    Onion  diced
       1 ts Basil, dried
       1 ts Parsley, dried
       1    Bay leaf
       3    Clove garlic  minced
       1 ts Black pepper  ground
       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.