Hearty Bean & Vegetable Stew
Description
This Italian soup features Beans, assorted, dry, Vegetable juice, Dry white wine. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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soak overnight in water.
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Drain beans and place in crockpot.
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Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
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Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
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The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
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Cook at high for 2 hours.
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Add vegetables, herbs, and spices, and
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cook for 5-6 hours at low until carrots and parsnips are tender.
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When tender, add rice or pasta and cook for one additional hour.
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Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 79.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1135.6mg48%
- Total Carbohydrate 11.9g4%
- Dietary Fiber 3.3g14%
- Sugars 6.0g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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