1 lb assorted dry beans
2 cups V-8 vegetable juice
1/2 cups white sparking grape juice
1/3 cups teriyaki sauce
1/3 cups apple or pineapple juice
1 bunch celery, diced
1 large parsnip, diced
1 lb carrots, diced
1/2 lb mushrooms, sliced thin
2 onion, diced
1 tsp basil
1 tsp dried parsley
2 bay leaves, crumbled
3 cloves garlic, minced
2 tsp black pepper
1 cup cooked long grain brown rice
Rinse beans, then soak overnight in water. Drain beans and place in Dutch oven. Add
V-8, grape juice, teriyaki sauce, and apple or pineapple juice. Add 1/2 cups
water, cover and bring to boil for 2 hours. Add more water as needed. Add rest of ingredients and lower heat to below simmer. Cook
until carrots and parsnips are tender. Add cooked rice, bring to simmer and serve.
