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.


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