INGREDIENTS

INSTRUCTIONS

In bowl, mix barley with lentils and peas and set aside.  Do not  soak.
In separate bowl, generously cover beans with cold water.  Let  soak
overnight. Or, to quick-soak, place beans in large saucepan,  cover
with water, and bring to rolling boil over high.  Remove from  heat,
cover, and let soak for 1 hr.  Rinse and drain beans. In large
saucepan, combine garlic, onions, carrots and celery.  Pour 1 cup
bouillon over vegetables and bring to boil uncovered, over med-high.
Meanwhile, place barley mixture in sieve, rinse under cold water and
drain. Ad to saucepan along with remaining bouillon, tomatoes and
their juice, thyme, bay leaf, black and cayenne peppers and beans.
Break up tomatoes with fork. Bring to boil, skimming off any foam.
Cover and reduce heat to low and simmer, stirring often, until beans
are tender, about 2-2 1/2 hrs. Stir in sweet peppers. Taste and
season, if desired.  Continue simmering 5 mins until pepper is hot.
Stir in parsley. Serve with whole grain bread and salad for a
satisfying winter meal. Covered and refrigerated, soup will keep for
up to 3 days and can be frozen for up to 1 month. Var: If you want
crunchy vegetables, reserve some carrots and celery and add when  sweet
peppers are added.  Per 1 cup: 146    calories, 1.4g fat (9% CFF) 57 mg
calcium  Contributor:  Chatelaine  Jan 97 Preparation Time: 03:40
Posted to Digest eat-lf.v097.n014 by Cathleen <catht@interlog.com> on
Jan 15, 1998

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