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Asure (Fruit and Nut Soup)

1 c White beans
1 c Garbanzos
1 c Barley
1 c Dried apricots; cut up
1 c Raisins; cut up
1/2 c Figs; cut up
1 c Sugar; or to taste
Water to make about four quarts
1/2 c Filberts; toasted
1/2 c Walnut pieces
Ground walnuts for topping

The night before, rinse and soak the beans (garbanzo and white together) and the barley in 2 different bowls. In the morning, drain and cook until tender, again in 2 pans. In a large pot, combine beans, barley, fruit, sugar, and water. Cook over medium heat, stirring occasionally, until fruit is very soft and barley starch is released. Correct for sweetness; stir in filberts and walnuts. Allow to cool or refrigerate, if desired. Serve as snack or dessert with walnuts sprinkled on top.

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