Beans and Barley

• 1 onion, chopped
• 1/2 cup mushrooms chopped
• 1 carrot, chopped
• 1 each broccoli stems chopped
• 1 cup pinto beans cooked
• 1 cup white beans cooked
• 4 cups vegetable stock
• 1/2 teaspoon prepared mustard
• 2 tablespoons parsley leaves minced
• 1/4 cup split peas
• 1/4 cup lentils dry
• 1/4 cup pearl barley

1. Saute veggies in a little extra broth until very tender.
2. Combine drained beans with broth, mustard, parsley, and veggies.
3. Adjust consistency with more broth or water, if necessary.
4. Bring to a boil.
5. Reduce heat, cover, and simmer 45 minutes.
6. Add split peas, lentils, and barley.
7. Cover and simmer another hour until all beans are tender.

onion, mushrooms, carrot, broccoli stems, pinto beans, white beans, vegetable stock, mustard, parsley, split peas, lentils dry, pearl barley

Taken from recipeland.com/recipe/v/beans-barley-42236 (may not work)