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COLLECTION: Bean Soups
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From: artemis@rahul.net (Michelle Dick)
Source: Dr. Dean Ornish's Program
Most soups and stews can be prepared in a crock pot. Just decrease
the liquid ingredients (not as much liquid will evaporate from a
closed slow-cooker) and let it rip for 6 or more hours.
HEARTY BEAN AND VEGETABLE STEW
=
(
=============================
Servings: 12)
Ingredients:
-
1
2
1
1
1
-----------
lb
beans, assorted, dry
cup vegetable juice
/2 cup dry white wine
/3 cup soy sauce
/3 cup apple or pineapple juice
vegetable stock or water
1
1
1
1
1
1
1
1
3
1
1
/2 cup celery -- diced
/2 cup parsnips -- diced
/2 cup carrots -- diced
/2 cup mushrooms -- diced
onion -- diced
tsp basil, dried
tsp parsley, dried
bay leaf
clove garlic -- minced
tsp
black pepper -- ground
cup rice or pasta -- cooked
Instructions:
------------
-
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.
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-bean-soup-coll.html (2 of 4) [12/17/1999 12:03:05 PM]
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