Meaty Soup - Veg. Bean

Author

Unknown

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Recipe

Measurements	Ingredients
Three Pounds	Meaty Beef Bones
Five Cups	Water (for broth)
One & $\frac{1}{2}$ Teaspoons	Salt (for broth)
$\frac{3}{4}$ Cup	Navy Beans, Dry
Three Cups	Warm Water (for soaking beans)
Two Tablespoons	Pearled Barley
One Teaspoon	Salt (for beans/barley)
$\frac{1}{2}$ Cup	Sliced Onion
$\frac{1}{2}$ Cup	Sliced Carrot
$\frac{1}{2}$ Cup	Sliced Leeks

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Instructions

1. In a large pot or Dutch oven, brown the chopped garlic and onion in oil.
2. Add three cups of water or broth, $\frac{1}{2}$ cup of raw red kidney beans, $\frac{1}{2}$ cup of whole grain wheat, $\frac{1}{2}$ teaspoon of salt & oregano, and one teaspoon of mixed herbs.
3. Bring to a boil, then reduce heat, cover, and cook for 2 hours, or until the beans are tender. (If using dry, un-soaked beans, this may take longer).
4. Once the beans are tender, add $\frac{1}{2}$ teaspoon of powdered mustard or mustard seed.
5. Add two to four leaves of thinly chopped fresh Swiss chard or spinach.
6. Cook until the spinach/chard is done (wilted and tender), just a few more minutes.

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