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.