* 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
[email protected],
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT Cookbook
and FringeNet Lowfat & Luscious echoes Submitted By
[email protected] (SYLVIA STEIGER) On WED, 3 JAN 96 191500
~0600
