Instructions: Soak white beans and pinto beans overnight. Saute onion, mushrooms and carrots in 1 tablespoon of vegetable broth until tender. Add to sauteed 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

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