1. In bowl, mix barley with lentils and peas and set aside. Do not soak.

2. In separate bowl, generously cover beans with cold water. Let soak overnight. Or, to quick-soak, place beans in large saucepan, cover with water, and bring to rolling boil over high. Remove from heat, cover, and let soak for 1 hr. Rinse and drain beans.

3. In large saucepan, combine garlic, onions, carrots and celery. Pour 1 cup bouillon over vegetables and bring to boil uncovered, over med-high.

4. Meanwhile, place barley mixture in sieve, rinse under cold water and drain. Ad to saucepan along with remaining bouillon, tomatoes and their juice, thyme, bay leaf, black and cayenne peppers and beans. Break up tomatoes with fork. Bring to boil, skimming off any foam. Cover and reduce heat to low and simmer, stirring often, until beans are tender, about 2-2 1/2 hrs.

5. Stir in sweet peppers. Taste and season, if desired. Continue simmering 5 mins until pepper is hot. Stir in parsley. Serve with whole grain bread and salad for a satisfying winter meal. Covered and refrigerated, soup will keep for up to 3 days and can be frozen for up to 1 month. Var: If you want crunchy vegetables, reserve some carrots and celery and add when sweet peppers are added.

Per 1 cup: 146 calories, 1.4g fat (9% Cff) 57 mg calcium