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. Bean and Barley Soup printer friendly version located here.
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