Bean, Barley & Sausage Soup
Cooking MethodSlow Cooker
Ingredients
- 1 pound kidney beans
- 1 pk smoked Polish sausage, sliced
- 7 c water
- 1 c barley
- 2 garlic cloves; peeled
- 3 bay leaves
Instructions
Yield: 6 servings. 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 slow cooker. Stir. Cover and cook on high for 4 hours. Remove bay leaves. Salt to taste when serving.
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