Ingredients Jump to Instructions ↓

  1. 1 Onion - chopped

  2. 1 Carrot - chopped (i used 2, i Like them)

  3. 1 cup 160g / 5.6oz Navy beans - soaked

  4. 1/2 teaspoon 2 1/2ml Prepared mustard

  5. 1/2 cup 118ml Split peas - dried

  6. 1/4 cup 59ml Pearl barley

  7. 1/2 cup 73g / 2.6oz Mushrooms - chopped

  8. 1 cup 160g / 5.6oz Pinto beans - uncooked

  9. 4 cups 948ml Vegetable broth

  10. 3 tablespoons 45ml Parsley - minced

  11. 1/4 cup 59ml Lentils - dried

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 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. (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.


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