BEAN, BARLEY AND SAUSAGE SOUP

1 pound kidney beans, dried
7 cups water or stock
1 pound smoked sausage, such as kielbasa, sliced
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 water or stock, beans, sausage, barley, 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.