** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add water, cover and let stand overnight. Drain off water the next day.
3. Put beans, barley and remaining ingredients into crockpot.
4. Stir. Cover and cook on high for 4 hours. Remove bay leaves.
5. Salt to taste when serving. Sylvia's comments: I nuked the beans to fast-soak them, and it worked great.
6. 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.
7. I also added some powdered beef stock to the water for cooking.
8. Then I packed the soup into empty jars to take to work.
9. It reheats great! Also worked well for a quick supper for the kids.
10. Definitely a keeper. I might add some chopped browned onions next time, though.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Beans, Malt, Garlic, Beef allergies.
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