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Beans and Barley

1 Onion, chopped
1 Carrot, chopped
1 c Navy beans, soaked
1/2 ts Prepared mustard
1/2 c Split peas, dried
1/4 c Pearl barley
1/2 c Mushrooms, chopped
1 c Pinto beans, uncooked
4 c Vegetable broth
3 tb Parsley, minced
1/4 c Lentils, dried


Soak white and pinto beans overnight. Sauté onion, mushrooms and carrot in 1 T of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsley, 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.


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