1 garlic clove, minced
1/2 cup dry split peas (yellow)
1/2 cup pearl barley
1/2 cup red lentils
2 tsp Italian seasoning
1/2 cup rice or rice quinoa mixture
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 - 28 oz diced tomatoes OR 6 to 8 tomatoes skinned and quartered
1 - 5 1/2 oz can tomato paste
8 to 9 cups broth (vegetable, chicken or beef)
salt and pepper to taste
Stove Top: Place all of the ingredients into a large soup pot. Bring to boil and then reduce the heat to simmer. Cook for 1 1/2 hours to two hours or until tender.
Slow Cooker: Place all of the ingredients into the slow cooker crock pot. Cook on low for six to eight hours.
Electric Pressure Cooker: Place all of the ingredients into the pressure cooker container. Cook on medium pressure for 19 minutes.