First, dice mushrooms finely. Add mushrooms, dry beans, several bay leaves, and one tablespoon of salt and one tablespoon of MSG to a 10-quart slow cooker. Pour eight cups of water slowly over the salt and MSG to dissolve it into the mushrooms. Start the slow cooker on a 6-8 hour cook cycle on low.
Dice carrots, potatoes, green beans and peppers, then add to the slow cooker.
Now dice celery, onions, and tomatoes then add them to the slow cooker in that order--when done, you should have a mound of vegetables raised over the level of the broth, with the tomatoes on the very top and dry. This is important: doing it this way keeps the tomatoes from burning, without requiring you to put in the extra step of waiting to add them until two or three hours from the end!
Finally add in the cider vinegar, and let cook. For best results, leave the stew alone until at least the six hour mark, then open and stir thoroughly. Now you can leave the stew in the slow cooker on "warm" to let it continue to mellow without risk of overcooking--if you forget to open it and thoroughly stir it, your stew WILL continue to cook for several hours!
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Mushroom Bean Vegetable Stew recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
