1/4 cup of each of these dried beans: (any combination may be used except chick peas)

Pinto beans
Green split beans
Black-eyed peas
Red kidney beans
Navy beans
Pink beans
Black beans
Lima beans

Also will need:

1/2 c. pearl barley
2 bay leaves
1 tbsp. salt
1 carrot, chopped
2 tsp. chili powder
2 tsp. dried thyme leaves
1/2 tsp. garlic powder
1 med. onion, chopped

Rinse and pick over beans. Put into a 4-5 quart heavy pot with 3 cups of water. Cover. Bring to a boil. Boil 2 minutes. Remove from heat. Cover. Let sit for 1 hour. Drain. Add 8 cups of water. Add barley, carrot, onion and spices. Bring to a boil. Reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, or until beans are tender, but still firm. Uncover. Increase heat to medium-low and boil, gently stirring occasionally, 45-60 minutes, until soup is slightly thickened. Discard bay leaves. Makes 10 cups.