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Ingredientes
- 1 x Onion, minced
- 1 x Carrot, minced
- 1 c. White beans, uncooked
- 1/2 tsp Prepared mustard
- 1/2 c. Split peas, dry
- 1/4 c. Pearl barley
- 1/2 c. Mushrooms, minced
- 1 c. Pinto beans, uncooked
- 4 c. Vegetable stock
- 2 Tbsp. Parsley, chopped
- 1/4 c. Lentils, dry
Direcciones
- Soak white beans and pinto beans overnight. Saute/fry' onion, mushrooms and carrots in 1 Tbsp. of vegetable broth till tender. Add in to saute/fry'ed vegetables liquid removed beans, vegetable bouillon, mustard and parsley. Bring to boil. Reduce heat, cover and simmer 45 min.
- Add in split peas, lentils and barley. Cover all ingredients in a big slow cooker on low for 12-14 hrs. Calories 174; Fat .8 gm 4% fat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 4 servings | |
| Calories 536 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.71g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 978mg | 41% |
| Potassium 2087mg | 60% |
| Total Carbs 99.45g | 27% |
| Dietary Fiber 28.0g | 93% |
| Sugars 8.25g | 6% |
| Protein 33.25g | 53% |
