Bean, Barley and Sausage Soup
OtherPorkEasy480 min
Ingredients
Servings
4
- 1 lb dried kidney beans, rinsed and soaked overnight
- 14 oz smoked Polish sausage, sliced
- 7 cup water
- 1 cup pearl barley
- 2 clove garlic, peeled
- 3 leaves bay leaves
- 1 tsp salt, or to taste
Instructions
- 1
Drain soaked beans. Place beans, sliced sausage, water, barley, garlic and bay leaves in the slow cooker. Stir to combine.
- 2
Cover and cook on HIGH for 4 hours, until beans and barley are tender.
- 3
Remove bay leaves. Season to taste with salt.
- 4
Ladle into bowls and serve with crusty bread.
Tags
soupamericanother
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