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Bean and Barley Soup

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


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.




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