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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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 .8 gm 4% fat
Origin: Susan Powter-Eating
| Ingredients:
1 Onion, chopped 1/2 c Mushrooms, chopped
1 Carrot, chopped 1 c Pinto beans, uncooked
1 Cup(s) White beans, uncooked 4 c Vegetable stock
1/2 Teaspoon(s) Prepared mustard 2 tb Parsley, minced
1/2 Cup(s) Split peas, dried 1/4 c Lentils, dried
1/4 Cup(s) Bunch of spinach 2 To 3 tb. rice wine vinegar |
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