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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
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.
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