|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Hearty Bean and Vegetable Soup
|
|
|
|
Submitted by:
Jimmy |
|
|
This is an extremely hearty soup that can be enjoyed on a cold night with some cornbread. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 pound(s) , Dry Beans Any Kind
- 2 cup(s) , Vegetable Juice
- 1/2 cup(s) , Dry White Wine
- 1/3 cup(s) , Soy Sauce
- 1/3 cup(s) , Apple Juice
- 0 to taste , Vegetable Broth
- 1/2 cup(s) , Celery Diced
- 1/2 cup(s) , Parsnips Diced
- 1/2 cup(s) , Carrots Diced
- 1/2 cup(s) , Mushrooms Diced
- 1 medium , Onion Diced
- 1 teaspoon(s) , Dried Basil
- 1 teaspoon(s) , Dried Parsley
- 1 whole , Bay Leaf
- 3 large , Garlic Cloves Minced
- 1 teaspoon(s) , Pepper
- 1 cup(s) , Rice Cooked
|
|
| Instructions: |
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. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|