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
[email protected],
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes

 

 

Servings: 6

 

 

 

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This Bean Barley & Sausage Soup Recipe is one of our Ethnic Recipes, which came to us from submissions from site visitors and `free to use` sources. Clearly, with in excess of 50,000 recipes in our cookbook it would be a seriously difficult task to cook every single one, so please take care, and double check everything and don`t trust the information implicitly. If a recipe appears to be wrong, please let us know.


 

Bean Barley & Sausage Soup Recipe

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