1 lb. assorted dry beans (about 2 to 2 1/2 c.)
2 c. vegetable oil
1/2 c. dry white wine
1/3 c. soy sauce
1/3 c. apple juice
Vegetable stock or water
1/2 c. diced celery
1/2 c. diced carrots
1/2 c. diced mushrooms
1 onion, diced
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. garlic powder or 3 cloves fresh garlic
1 bay leaf
1 tsp. freshly ground black pepper
1 c. cooked rice

Sort and rinse beans, soak overnight in water. Drain and add vegetable juice, wine, soy sauce, apple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).

Cook until beans are cooked but firm. Add vegetables, herbs and spices and cook slowly until carrots are tender. When tender, but not over cooked, add rice and heat up slowly. The soup benefits from slower cooking. It could be made in a crock pot.