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Bean and Barley Soup

1/2 cup Pinto Beans
1/2 cup Red Kidney Beans
1/2 cup split peas -- yellow
1/2 cup Black Beans
1/2 cup Navy Beans
1/2 cup split peas -- green
1/2 cup Lentils
1/2 cup pearled barley
1 onion -- chopped
2 tablespoons garlic -- minced
1 teaspoon thyme
pepper to taste
salt to taste


Soak Beans and Barley overnight. Cook in a crock-pot or on medium-low heat with enough water to cover, plus about an inch. Add remainder of ingredients except salt, and simmer until red beans are soft. Salt to taste.


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