INGREDIENTS:
* 1 lb beans, assorted, dry
* 2 cups V-8 or tomato 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 or turnips, 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

PREPARATION:
Sort and rinse beans, then soak overnight in water. Drain beans put in Dutch oven or kettle; cover with fresh water. Simmer for about 1 hour, until tender. Drain beans and put 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 or a thicker stew. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.
Serves 12.