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Bean And Barley Soup Recipe

by Global Cookbook

Ingredients

1/2 c. Pinto Beans 1/2 c. Red Kidney Beans 1/2 c. split peas yellow 1/2 c. Black Beans 1/2 c. Navy Beans 1/2 c. split peas green

1/2 c. Lentils 1/2 c. pearled barley 1 x onion minced 2 Tbsp. garlic chopped 1 tsp thyme pepper to taste salt to taste

Directions

1. Soak Beans and Barley overnight.
2. Cook in a crock-pot or possibly on medium-lowheat with sufficient water to cover, plus about an inch.
3. Add in remainder of ingredients except salt, and simmer till red beans are soft. Salt to taste.
4. I also like to chop a couple of carrots for color. Celery can also be added.
5. This becomes a thick soup. Very tasty. Season with your favorite herbs or possibly spices. [Harold]

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