Bean~ Barley & Sausage Soup Recipe


Ingredients


IOWA REC NEWS, MAY 1992

1 lb kidney beans, dry
1 package smoked polish sausage,sliced
7 cup water
1 cup barley
2 garlic cloves, peeled
3 bay leaves


Directions

Put rinsed beans in large saucepan. Add water, cover and let stand
overnight.

Drain off water the next day. Put beans, barley and remaining
ingredients into crockpot. Stir. Cover and cook on high for 4
hours. Remove bay leaves. Salt to taste when serving.

Sylvia's comments: I nuked the beans to fast-soak them, and it worked
great. Even the kids liked this one! I used a fine-ground wurst
instead of Polish sausage and cut it into bite-sized pieces before
cooking. I also added some powdered beef stock to the water for
cooking. Then I packed the soup into empty jars to take to work. It
reheats great! Also worked well for a quick supper for the kids.
Definitely a keeper. I might add some chopped browned onions next
time, though.

Posted on Koinonia C.C.S. 06-14-92 by LEAPING LOTHARIOUS

MM by Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com,
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes


Servings: 6 servings

 

 

Bean~ Barley & Sausage Soup Recipe brought to you by Recipe Ideas


Categories: Bean; Crock Pot; Crockpot; Meat; Polish


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We hope you enjoy this Bean~ Barley & Sausage Soup recipe.

 


Bean~ Barley & Sausage Soup Recipe, one of many tasty recipes brought to you by Recipes Ideas




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