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 Reply by Karen (KC's mom) on September 27, 2012 at 12:43am

Bean, Barley and Sausage Soup

  • 1 pound small red beans or navy beans, dried
  • 1 pound smoked sausage, such as kielbasa, sliced
  • 7 cups water or stock
  • 1 cup barley
  • 2 garlic cloves, peeled and chopped
  • 3 bay leaves
  • salt, to taste


Rinse beans, cover with cold water and soak overnight.

Drain off water the next day; cover with water and simmer on stovetop for 30 minutes. Drain well. Put beans, barley, sausage, water, garlic, and bay leaves into slow cooker. Stir. Cover and cook on low 7 to 9 hours. Remove bay leaves. Taste and add salt to taste.


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2 lbs ground beef (lean)
1 large jug of V8 Juice (46 oz)
1 can beef broth
1 family size bag mixed frozen veggies (peas, carrots & corn mixture)
2 cans of diced potatoes

Brown the ground beef and drain well. Add beef to crock pot.
Add the V8 Juice, beef broth and bag of frozen veggies.
Cook on low for 7-10 hours. The last half hour of cooking drain the canned potatoes and add to soup. Let cook for about 30 minutes longer.
That's it! Not only is it good for you, but it tastes great too. I like to serve it with warm corn bread. I also will sometimes change out the veggies and add green beans, can of kidney beans, okra, anything you might like. Since the V-8 and broth have salt you don't have to add any to the soup. You can always add it to each bowl if you like. I hope you all enjoy this recipe as much as my family does.  Enjoy!  Wendy

love this! I used low sodium V8 & beef broth - and frozen spuds - still just as yummy. Also added sliced celery & leeks/onion. A Dash of garlic too!  (Love Leeks)


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