BEANS AND BARLEY

1 cup dried navy beans
1 cup dried pinto beans
1 onion, chopped
1 carrot, chopped
1/2 cup mushrooms, chopped
4 cups vegetable broth, divided use
3 tablespoons minced fresh parsley
1/2 teaspoon prepared mustard
1/2 cup dried split peas
1/4 cup dried lentils
1/4 cup pearl barley
Tabasco sauce to taste

Soak navy beans and pinto beans overnight.

Saute onion, carrot, and mushrooms in 1 tablespoon of vegetable broth until tender.

Add drained beans, remaining vegetable broth, parsley, and mustard 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. Add Tabasco to taste.

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