Ingredients

1 C. dried navy beans
1 C. dried pinto beans
1 onion chopped
1/2 C. chopped mushrooms
1 carrot chopped
4 C. vegetable broth
1/2 tsp. prepared mustard
3 Tbsp. minced parsley
1/2 C. dried split peas
1/4 C. pearl barley
1/4 C. lentils dried
Tabasco sauce to taste

Cooking Instructions

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 Tbls. 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 crock pot set on low for 6 to 8 hours.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)