In a soup pot or crockpot, place the following ingredients from your bulk storage:
1 T wheat
1 T rye (rinsed before adding)
1 T barley
1 T grinding corn
1 T brown rice
1 T lentils
1 T kidney beans
1 T black beans
You can use whatever you have, as long as there are 8 tablespoons. This is enough for 1 person, so multiply it by the number of servings you want to make. Tip: it gets better and better as it sits, so make some planned-overs.
Instead of measuring each tablespoon separately, you can add a little of each to a 1/2 cup measure. Once it is full, you will have enough for one serving.
Add 1/4 water or broth for each tablespoon used: for the 8 tablespoons shown, you would add 2 cups of water or broth.
If you want to add tomatoes, do it at the last minute, after the grains and beans are tender. See below for other options.
This soup will tolerate a quarter pound of meat for each 8 tablespoons. Add it when you start the cooking.
Instructions: Add all the ingredients except the tomatoes to the pot, cover, and cook over low until all the beans are tender. The time will vary depending on how fresh the beans are. In a slow cooker it may take 12 hours, on the stove more like 4-6. Keep an eye on them so they don't scorch and adjust the water accordingly. Salt to taste when the cooking is finished. Soy sauce makes a nice salty addition, either to the pot or on the table.
Optionally, add these or other vegetables in season with the grains and beans:
Potatoes cut in large chunks
Onions cut in large chunks
Green pepper cut in large chunks
Another tasty and nutritious option is to stir in fresh greens and chunks of cheese as you serve it. Spinach works well. Kale would need to be frizzled by stirring on high heat for a few minutes with some olive oil.
Serve the soup with a salad.