1 lb beans (today's were Christmas lima)
juice from 5 lbs carrots, or about 1 qt
several cups water
collard greens, about 1 lb
2 large leeks
1 lb mushrooms (today's were a mixture of crimini, oyster and shiitake)
brussel sprouts, about 1 lb (housemate really loves them)
I juiced the carrots last night and soaked the beans in the carrot juice overnight, with a few cups water. This morning I added more water and cooked the beans, while I was away for a few hours (housemate monitored water levels). Then when I returned I ran the rest through the food processor and added it in, along with more water. The leeks, zucchini, even the mushrooms, pretty much dissolve in stew after being chopped so fine and that thickens it up nicely. It tastes like a rich hearty winter soup.
If you don't want to bother with the carrot juice, just use water, then add some spices. Maybe some thyme and oregano--other suggestions?