| 1/4 cup green split peas | 1/4 cup yellow split peas |
| 1/4 cup lima beans | 1/4 cup navy beans |
| 1/4 cup black eyed peas | 1/4 cup kidney beans |
| 1/4 cup small pink beans | 1/4 cup small red beans |
| 1/4 cup lentils | 1/4 cup pinto beans |
| 1/4 cup barley | 1/4 cup millet |
| 1 qt. jar of tomatoes | 1/2 tbsp salt |
| Juice from 1 lemon | 1 qt water |
| 1 qt vegetable broth | 1/2 cup chopped celery |
| 1/2 cup chopped onions | potatoes and carrots |
| Soak the beans, peas, lentils barley and millet in a large pot overnight. Rinse mixture in morning. Add 1 quart of water, 1 quart of vegetable broth and 1/2 tablespoon of salt and the juice from lemon. Cook 3 hours and add 1/2 cup chopped onions and 1/2 cup chopped celery and tomatoes. Pepper to taste. You may also add potatoes and carrots if you wish. Cook until all vegetables are tender. Freezes well. |