Bean Barley & Sausage Soup Recipe


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Bean Barley & Sausage Soup Recipe from the Recipes 4U Collection

 

Bean Barley & Sausage Soup Recipe

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

Recipe Preparation

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

 

 

 

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Bean Barley & Sausage Soup Recipe from the Recipes-4U Collection

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Bean Barley & Sausage Soup Recipe

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