Serves 50

3 gal. low-sodium vegetable stock
1 1/4 c. dry pinto beans (see preparation note)
1 1/4 c. dry lentils
2 c. dry barley
3 1/2 c. onions, finely diced OR 3/4 c. dehydrated onions
2 lb. finely diced carrots
1/2 lb. finely diced celery
1 lb. potatoes, peeled and diced
8 oz. tomato paste
1 tsp. pepper.
1 lb. frozen corn
1 lb. frozen cut green beans
1 lb. fresh cabbage shredded (or pkg. of coleslaw mix)

Pour vegetable stock into large pot and bring to a boil.
Add soaked pinto beans (see note below) and barley, cover return to a boil, reduce heat and simmer for 30 minutes.
Add lentils, onions, carrots, celery, potatoes, tomato paste, and white pepper.
Return to simmer, covered, for 20 to 25 minutes.
Add corn, green beans, and cabbage (optional) and simmer, covered for 15 minutes.

COOK’S NOTE: Bean Preparation:

Soaking Beans:
Overnight method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and let stand overnight in a refrigerator. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.