Ingredients:

• 6 cups water
• 1 cup dried lima or navy beans
• 1 large onion; diced
• 2 stalks celery; diced
• 4 cloves garlic; crushed
• 1/4 cup corn or vegetable oil
• 3 quarts beef or chicken broth or water
• 1/2 cup pearl barley
• 2 carrots; peeled and diced
• salt and pepper to taste

Instructions:

1. In a skillet, saute onion, celery and garlic in oil until vegetables become tender but not browned.
2. In a crock pot, add broth or water, barley, carrots, beans and sauted vegetables.
3. Cover and cook on low 18-24 hours. Stir occassionally and add water if necessary. Salt and pepper to taste.

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