1 onion, chopped 1/2 cup mushrooms, chopped 1 carrot, chopped (1 broccoli stem, chopped – I added this) 1 cup pinto beans, cooked 1 cup small white beans, cooked 4 cups veggie broth (instead of b**f broth) 1/2 teaspoon prepared mustard 2 tablespoons minced parsley 1/4 cup dry split peas 1/4 cup dry lentils 1/4 cup pearl barley 1. “Saute” veggies in a little extra broth until very tender. 2. Combine drained beans with broth, mustard, parsley, and veggies. Adjust consistency with more broth or water, if necessary. 3. Bring to a boil. Reduce heat, cover, and simmer 45 minutes. 4. Add split peas, lentils, and barley. Cover and simmer another hour until all beans are tender.