Ma's Bean and Veggie Stew
If you have a taste for Mom's home cooking, try this one pot dinner tonight. Ma's Bean and Veggie Stew cooks up in the slow cooker, so you can be reminded of classic home cooking all day. Easy slow cooker recipes like this always remind me of home!
Cooking MethodSlow Cooker
Ingredients
- 1 pound beans, assorted
- 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 teaspoon basil, dried
- 1 teaspoon parsley, dried
- 1 bay leaf
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 cup rice or pasta, cooked
Instructions
- Drain and rinse beans. Soak overnight in water. Drain beans and place in slow cooker. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Add vegetable stock or water until everything is covered in liquid. Cook on high for 2 hours.
- Add celery, parsnips, carrots, mushrooms, onion, basil, pareley, bay leaf, garlic, and pepper and cook for 5 to 6 hours at low, until carrots and parsnips are tender.
- Add rice or pasta and cook on low for one hour.