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Bean Barley and Sausage Soup

1 lb Kidney beans, dry
1 pk Smoked Polish sausage, sliced
1 tb Salt
1 3/4 qt Water
1 c Barley, regular
2 Garlic cloves; peeled
1 Parsley sprigs


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 a slow cooker. Stir. Cover and cook on high for 4 hours.

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