Title: Bean & Barley Soup
Categories: Soup
Yield: 6 Servings

1/2 c Dry pinto; Roman, or other
-red beans
1/2 c Dry yellow split peas
1/2 c Dry green split peas
1/2 c Pearled barley
2 -(up to)
3 c Veg stock
1 Onion; chopped
2 tb Garlic; minced
1 ts Thyme
Pepper to taste
Salt to taste

From: Margaret Marcum

Date: Wed, 7 Aug 1996 13:13:01 -0400 (EDT)
Bring three kinds of beans to a boil in a large amount of water and boil
for about five minutes, then turn off heat and let sit for an hour. Rinse
and retun to medium-low heat with enough stock to cover, plus about an
inch. Add remainder of ingredients except salt, and simmer until red beans
are soft, about 90 minutes. Salt to taste. The split peas and barley will
get mushy and make the soup thick.

fatfree digest V96 #218

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.