Ingredients
- 1 onion
- 1 carrot
- 1/4 lentils
- 4 cup vegetable broth
- 1 cup navy beans
- 1 cup pinto beans
- 1/2 cup split peas
- 1/4 cup pearl barley
- 1/2 cup mushrooms
- 3 tablespoon parsley
- 1/2 teaspoon prepared mustard
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 tb. of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender.
Note: If you like it spicy add lots of tabasco and pepper.
