Crockpot Beans & Barley

• 1 each onions chopped
• 1 each carrots chopped
• 1 cup navy beans soaked
• 1/2 teaspoon prepared mustard
• 1/2 cup split peas dried
• 1/4 cup pearl barley
• 1/2 cup mushrooms chopped
• 1 cup pinto beans uncooked
• 4 cups vegetable stock
• 3 tablespoons parsley leaves minced
• 1/4 cup lentils dried

1. Soak white and pinto beans overnight.
2. Saute onion, mushrooms and carrot in 1 tb.
3. of vegetable broth until tender.
4. Add drained beans, vegetable bouillon, mustard and parsely, bring to 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.
8. Note: If you like it spicy add lots of tabasco and pepper.

onions, carrots, mustard, pearl barley, mushrooms, pinto beans, vegetable stock, parsley, lentils dried

Taken from recipeland.com/recipe/v/crockpot-beans-amp-barley-1241 (may not work)