Beans & barley
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, chopped | |
| 1 | Carrot, chopped | |
| 1 | cup | White beans, uncooked |
| ½ | teaspoon | Prepared mustard |
| ½ | cup | Split peas, dried |
| ¼ | cup | Pearl barley |
| ½ | cup | Mushrooms, chopped |
| 1 | cup | Pinto beans, uncooked |
| 4 | cups | Vegetable stock |
| 2 | tablespoons | Parsley, minced |
| ¼ | cup | Lentils, dried |
Directions
Soak white beans and pinto beans overnight. Saute' onion, mushrooms and carrots in 1 tablespoon of vegetable broth until tender. Add to saute'ed vegetables drained beans, vegetable bouillon, mustard and parsley. Bring to boil. Reduce heat, cover and simmer 45 minutes.
Add split peas, lentils and barley. Cover all ingredients in a big slow cooker on low for 12-14 hours. Calories 174; Fat ⅘ gm 4% fat Origin: Susan Powter-Eating
Submitted By DIANE RUA On 10-08-94
Related recipes
- Baked 7 beans & barley
- Baked 7 beans and barley
- Bean & barley soup
- Bean, barley & sausage soup
- Beans & beef
- Beans & potatoes
- Beans and barley
- Beans and grains
- Beans and kale
- Beans and potatoes
- Black-eyed peas and barley
- Blackeyed peas & barley
- Crockpot beans & barley
- Crockpot beans and barley
- Green barley
- Honey baked black-eyed beans and barley
- Mexican beans & barley
- Mexican beans and barley
- Vegetable barley
- Vegetarian barley & bean soup