1/2 lb. barley
1/4 c. appaloosa beans
1/4 c. yellow-eye beans
1/4 c. navy beans
1/4 c. lima beans
1/4 c. pinto beans
1 bay leaf
2 tbsp. olive oil
2 lg. carrots, peeled and diced
1 med. rib celery, finely diced
1 med. yellow onion, finely diced
2 qt. chicken stock or broth
Salt and pepper to taste
2 c. cleaned and chopped fresh spinach

substitute kidney and great northern beans.

1. Bring water to a boil in a large, heavy-bottomed pot. Add barely and simmer until soft, 15 to 20 minutes. Drain, rinse and reserve.

2. In the same pot, combine beans, black-eyed peas and bay leaf. Cover by 2 to 3 inches with cold water. Bring water to a boil slowly, reduce heat, partially cover the pan and simmer the beans until soft, about 1 1/2 hours. Add water as needed to keep beans covered. Drain, rinse, discard bay leaf and reserve.

3. Clean pot. Add olive oil, carrots, celery and onions, place over medium heat and saute vegetables until soft but not brown. Add chicken stock and bring to a boil. Add cooked beans and reduce heat to moderate. Simmer uncovered to reduce liquid by a third, about 30 minutes.

4. Season soup to taste, add spinach.