Recipe - Crockpot Beans And Barley

1 Onion, chopped
1 Carrot, chopped (I used 2, I
Like them)
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

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in
1 T of vegetable broth until tender. Add drained beans, vegetable bouillon,
mustard and parsely, bring to bil. Reduce heat, cover and simmer 45
minutes. Add split peas, lentils and barley. Cover and simmer another hour
until all beans are tender. (Note: I like it spicy so I added lots of
tabasco and pepper). I know this is more of a "winter recipe" but I think
it will be good cold, also. Things got a bit mushy in the crockpot so it
might be better to cook on the stove.

From: KateStuart@aol.com. Fatfree Digest [Volume 9 Issue 26] July 17, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip