Beans and Barley

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.