Bean Bag Soup
|Dried lima beans||1⁄4 Cup (4 tbs)|
|Dried lentils||1⁄4 Cup (4 tbs)|
|Dried yellow split peas||1⁄4 Cup (4 tbs)|
|Dried green split peas||1⁄4 Cup (4 tbs)|
|Dried pinto beans||1⁄4 Cup (4 tbs)|
|Dried navy beans||1⁄4 Cup (4 tbs)|
|Water||8 Cup (128 tbs)|
|Pearl barley||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Chili powder||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Low sodium tomatoes||4 Cup (64 tbs), chopped (Fresh Or Frozen, Use With Liquid)|
Rinse the lima beans, lentils, yellow split peas, green split peas, pinto beans, and dried navy beans.
Depending on how much time you have, either cover with cold water and soak overnight; or cover with cold water, bring to a boil, cover tightly, and let sit for 1 hour.
Drain the beans and place in a large, heavy pot with the water.
Bring to a boil, reduce heat, and cook for 2 1/2 hours.
Add the barley, onion, chili powder, black pepper, lemon juice, and canned tomatoes.
Simmer for 30 more minutes.