HARVEST BLEND SOUP

1/4 cup hard red wheat
1/4 cup pearled or hulled barley
1/4 cup red rice
1/4 cup pinto beans
1/4 cup small red beans
1/4 cup split green peas
1/4 cup black beans
1/4 cup navy or small white beans
1-1/2 teaspoons salt
8 ounces summer sausage, cubed

Rinse grains and beans. Put into a 4 to 5 quart Dutch oven or soup pot and add 2 quarts water. Add a scant 1/4 teaspoon baking soda in hard water areas. Bring to a boil. Boil 3 minutes. Remove from heat and let sit for at least 1 hour. Add salt and summer sausage. Bring to a boil; reduce heat and simmer 3 hours or until beans are tender. Serves 6.