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.

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