HEARTY BEAN AND VEGETABLE SOUP
- 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.