1 c. dried navy beans
1/4 c. brown rice
1/4 c. barley
2 qts. water
1 onion, chopped
1 green pepper, chopped
1 c. chopped carrot
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 bouillon cube
1/2 tsp. salt
1/4 tsp. dry mustard
2 garlic cloves, minced
3 (8 oz.) cans tomato sauce
1/2 c. uncooked whole wheat macaroni
1 (8 oz.) can garbanzo beans, drained

Sort and wash beans. Soak overnight. Drain beans, add 2 quarts water, rice, barley and next 10 ingredients. Cover and simmer 1 1/2 hours or until beans are tender. Add macaroni and garbanzo beans and cook uncovered 10 minutes until macaroni is tender. Season with more herbs, salt, pepper to suit your taste. Makes 3 1/2 quarts.