Yield: 1 servings
|1||Carrot, chopped (I used 2, I|
|1 cup||Navy beans, soaked|
|½ teaspoon||Prepared mustard|
|½ cup||Split peas, dried|
|¼ cup||Pearl barley|
|½ cup||Mushrooms, chopped|
|1 cup||Pinto beans, uncooked|
|4 cups||Vegetable broth|
|3 tablespoons||Parsley, minced|
|¼ cup||Lentils, dried|
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 T of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley.
Cover and simmer another hour until all beans are tender. (Note: I like it spicy so I added lots of tabasco and pepper). I know this is more of a "winter recipe" but I think it will be good cold, also.
Things got a bit mushy in the crockpot so it might be better to cook on the stove.
From: KateStuart@.... Fatfree Digest [Volume 9 Issue 26] July 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV