1 c. dried green split peas
1 c. navy or marrow beans
8 c. water
2 tsp. iodized salt
1 tsp. dried crumbled savory
1 env. (3.7 grams each) meat-free seasoning and broth
1 c. sliced onions
1/2 c. butter
1/2 c. barley
2 med. carrots, diced
1 (10 oz.) pkg. frozen chopped spinach
2 c. water
2 tbsp. (approx.) quick cooking oats

In a 6 quart kettle, soak peas and beans in 8 cups water overnight, or bring them to a foil for 1 minute, cover and let stand for 2 hours. Cook gently with salt, savory and meat-free seasoning.

Saute onions in butter, add to pea-bean mixture and cook, covered, until beans are almost tender - about 1 1/2 hours. Add barley, remaining vegetables and water. Cook until barely is barely tender.

Before serving, add enough oats to thicken to stew consistency. Makes 10 servings of about 12 grams protein each.