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.