*  Exported from  MasterCook II  *
 
                        Bean, Barley & Sausage Soup
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Kidney beans -- dry
    1      package       Smoked Polish sausage -- sliced
    7      cups          Water
    1      cup           Barley
    2                    Garlic cloves -- peeled
    3                    Bay leaves
 
   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. NOTES: I 
 made this 10-17-96. Used 8 cloves of garlic, minced; chicken stock 
 instead of water; 1 tsp. each crushed thyme and basil leaves. I 
 cooked it on low for 8 hours. This is a delicious recipe that is 
 definitely a keeper. Lynn Thomas.
 
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 NOTES:
    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 Submitted By
    SYLVIA.STEIGER@LUNATIC.COM (SYLVIA STEIGER)  On   WED, 3 JAN 96 191500
    ~0600