1/2 cup lentils
1/2 cup navy beans
2 cups chopped onion
2 cups sliced celery
5 carrots, sliced into 1/2-inch slices
1/4 cup brown sugar
1 cup barley
1/2 tsp dried thyme
1/4 tsp garlic powder
2 bay leaves
1 tsp freshly ground black pepper
1/2 cup red cooking wine
1 quart vegetable juice cocktail
2 cups water
Combine all the ingredients in a crockpot or slow cooker. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.
Remove the bay leaves before serving.
Yield: 8 servings of 1 1/2 cups
Per serving: 246 calories
Note: This recipe does not use salt. If you just have to have it, add 1/2 to 1 teaspoon.