Hearty Bean and Vegetable Stew

Instructions

1. 1

   Soak dry beans overnight in water. Drain and rinse.

2. 2

   In a large pot or slow cooker, combine beans with vegetable juice, white wine, soy sauce, apple juice, and vegetable stock.

3. 3

   Add celery, parsnips, carrots, mushrooms, onion, basil, and parsley.

4. 4

   Bring to a boil, then reduce heat and simmer for about 2 hours until beans are completely tender.

5. 5

   For slow cooker: reduce liquid slightly and cook on low for 6 or more hours.

6. 6

   Adjust seasoning and serve.