Servings
6 s
Ingredients
- 1/2 cup Dry pinto; Roman, or other red beans
- 1/2 cup Dry yellow split peas
- 1/2 cup Dry green split peas
- 1/2 cup Pearled barley (up to)
- 3 cups Veg stock
- 1 Onion; chopped
- 2 tablespoons
- 1 teaspoon Thyme
- Salt to taste
Directions
- From: Margaret Marcum
- duke.edu> 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.