Dad's Veggie Stew with Italian Sausage

1/2 cup dry peas
1/2 cup pearled barley
1/2 cup dry lentils (optional - not included)
1 can butter beans
1 can black beans
2 cans diced, stewed tomatoes (with Italian spices)
2-3 celery stocks, diced
1 medium white onion, diced
1 medium red onion, diced
6-8 green onion stocks, diced
3 cups carrots, thinly sliced
3 large white potatoes, peeled & diced
8 oz pkg fresh mushrooms, washed & diced
1 green pepper, diced
1 can or 1 cup beef stock, reduced sodium
4 bay leaves (remove before serving)
1-2 tsp Italian seasoning
1 tsp sea salt
2-3 tsp minced garlic
1 tsp freshly ground pepper
2-4 tsp basil, freshly chopped best or dry ground
2 Tbls brown sugar
1 lb Italian sausage (optional - included)

Works great without sausage for vegetarians. Less water makes soup mor consistent with a stew.

Brown meat in skillet or large pot; drain grease.
Add meat to pot or slow cooker (6-8 quart capacity)
Saute onions, garlic and mushrooms with about 1 tablespoon olive oil. Add to pot. Add 6 cups water now (6 more cups later as it cooks). Add beef stock (can substitute with vegetable or chicken stock). Add canned and fresh vegetables. Add dry ingredients and seasonings. Stir and bring to a rolling boil. Reduce heat, cover and simmer for 50-60 minutes or slow cook for 3-4 hours adding extra 6 cups of water as needed).

Serving Size: Serves 12-18; 24 cups