Beans and Barley

1 cup dried navy beans
1 cup dried pinto beans
1 onion -- chopped
1/2 cup chopped mushrooms
1 carrot -- chopped
4 cups vegetable broth
1/2 teaspoon prepared mustard
3 tablespoons minced parsley
1/2 cup dried split peas
1/4 cup pearl barley
1/4 cup lentils -- dried
Tabasco sauce -- to taste

Soak white and pinto beans overnight. Sauté onion, mushrooms and carrot in 1 tablespoon of the vegetable broth until tender. Add drained beans, vegetable broth, 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.

This recipe may be cooked in the slow cooker set on LOW for 6 to 8 hours.

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