*  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.

                   - - - - - - - - - - - - - - - - - - 

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