Hearty Bean and Vegetable Stew

Beans and vegetables slow-cooked to stewish perfection.
1 lb assorted dry beans *
2 cups vegetable juice
1/2 cup dry white wine (optional)
1/3 cup soy sauce
1/3 cup apple or pineapple juice
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
Vegetable stock or water

Rinse beans and 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 on high for 2 hours. Add vegetables, herbs, and spices, and cook for
5-6 hours on low until carrots and parsnips are tender. When tender, add
rice or pasta and cook for one additional hour on low.
* For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima,
lentil, and green and/or yellow split peas.