Ingredients: --------------- 1 lb beans, assorted, dry 2 cup 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 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 Sort and rinse the beans, then soak overnight in water. Drain the beans and place in the 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 stew. The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook on HIGH for 2 hours. Add vegetables, herbs, and spices, and cook for 6 hours on LOW until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. -------- For beans use 5 or 6 different kinds, such as black, kidney, pinto, baby lima, lentil, and green or yellow split peas. Nutritional value per serving: 170 calories, 0.3 gram of fat and 0 gram cholesterol.

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