Southwest Barley & Lentil Soup

Total Time Prep: 15 min. Cook: 55 min.
Yield 12 servings (4-1/2 quarts)
Test Kitchen Approved
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York

Ingredients

  • 1 tablespoon olive oil
  • 1 package (14 ounces) smoked kielbasa or Polish sausage, halved lengthwise and sliced
  • 4 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cumin
  • 1 can (28 ounces) crushed tomatoes
  • 1 package (16 ounces) dried brown lentils, rinsed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup medium pearl barley
  • 1/2 cup frozen corn
  • 10 cups reduced-sodium chicken broth

Directions

  1. In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon.
  2. Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

Nutrition Facts

1-1/2 cups: 366 calories, 11g fat (3g saturated fat), 22mg cholesterol, 904mg sodium, 48g carbohydrate (7g sugars, 17g fiber), 21g protein.

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York
Recipe Creator

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