Recipe - Beans And Barley

1 Onion; chopped
1 Carrot; chopped
1 cup Navy beans; soaked
One half teaspoon Prepared mustard
One half cup Split peas; dried
One fourth cup Pearl barley
One half cup Mushrooms; chopped
1 cup Pinto beans; uncooked
4 cup Vegetable broth
3 tablespoon Parsley; minced
One fourth cup Lentils; dried
Tabasco sauce; to taste

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in
1 tablespoon 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.
Posted to recipeludigest Volume 01 Number 412 by James and Susan Kirkland
kirkland@gj.net on Dec 28, 1997