8 cups water
1 tsp Lawrey's Seasoned Salt
11/2 cup lentils
1/2 cup barley, Quaker quick type
1/2 cup brown rice
11/2 cup thin slice carrots
1 lb bacon diced
1 to 11/2 onions chopped
3/4 cup thin slice celery
1 15 oz can garbanzo beans (or navy, pinto or black eyed peas)
Put all ingredients in boiling water except for the bacon and canned beans. Lightly brown the bacon
and drain grease off. Add to the boiling water mixture. Cook for 11/2 to 2 hours. Be careful not to overcook.
It is ready when the lentils are soft. You may need to add water occasionally. Put canned beans into the soup
last half hour of cooking and simmer uncovered.
