Ingredients
- 1 onion
- 1 carrot
- 1/4 lentils
- 950 ml vegetable broth
- 260 gr navy beans
- 240 gr pinto beans
- 100 gr split peas
- 50 gr pearl barley
- 45 gr mushrooms
- 5 gr parsley
- 2 ml 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.
