Amount
Ingredient
Preparation



1
each
onion

chopped



1
each
carrot

chopped



1
cup
navy beans

soaked



1/2
teaspoon
prepared mustard





1/2
cup
split peas

dried



1/4
cup
pearl barley





1/2
cup
mushrooms

chopped



1
cup
pinto beans

uncooked



4
cups
vegetable broth





3
tablespoons
parsley

minced



1/4
cup
lentils

dried

 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