Title: Beans and barley
 Categories: Crockpot, Beans
      Yield: 1 Servings
 
      1    Onion; chopped
      1    Carrot; chopped
      1 c  Navy beans; soaked
    1/2 ts Prepared mustard
    1/2 c  Split peas; dried
    1/4 c  Pearl barley
    1/2 c  Mushrooms; chopped
      1 c  Pinto beans; uncooked
      4 c  Vegetable broth
      3 tb Parsley; minced
    1/4 c  Lentils; dried
           Tabasco sauce; to taste
 
  Soak white and pinto beans overnight. Saute onion, mushrooms and
  carrot in 1 tablespoon of vegetable broth until tender. Add drained
  beans, vegetable bouillon, mustard and parsely, 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.