* Crossposted from: Gourmet Cooking
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Bean and Vegetable Stew
 Categories: Soupes, Crockpot, Vegetarian, 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Vegetable Stew
 Categories: Vegetarian, Low fat
      Yield: 12 Servings
 
     32 oz Tomato juice
 14 1/2 oz Tomatoes -- pureed
      2 c  Water
      2 lg Potatoes -- chopped
     15 oz Garbanzo beans, canned --
           Drained
     15 oz Kidney beans, canned --
           Drained
      1 c  Lentils -- rinsed and
           Drained
      1 lg Onion -- chopped
      2 ts Garlic powder
      1 c  Red pepper -- diced
      1 c  Green pepper -- diced
     10 oz Frozen broccoli -- chopped
      2 lg Carrots -- grated
      2 tb Dried parsley
      2 tb Chili powder
      1 ts Dried basil
      1 ts Ground cumin
 
  Combine everything.  After bringing to a boil, reduce heat & simmer,
  covered, 30 - 45 minutes or until lentils are tender.
 
MMMMM
 
... Sincerely yours Gigi
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