1 c Cooked AM Garbanzo Beans

1 c Cooked AM Adzuki Beans

1 c Cooked AM Kidney Beans

1 1/2 qt Water or vegetable stock

1/2 c AM Pearled Barley

2 Celery stalks; chopped

1 Carrot; thinly sliced

16 oz Whole peeled tomatoes

-- chopped 12 oz Tomato juice

2 tb Unrefined olive oil

1 Onion; chopped

1/2 c Parsley, chopped

1/2 c Spinach, chopped

2 Garlic cloves; mashed

1 ts Oregano

1 Bay leaf

4 tb Red wine

2 tb Parmesan cheese

2 tb Tamari soy sauce

Salt to taste Saute onion, parsley, spinach, garlic and herbs in olive oil until tender. Mix all ingredients except wine, soy sauce, and parmesan cheese. Simmer covered for 1 hour. Stir in wine, soy sauce and Parmesan cheese before serving. Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias