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Southwest Barley & Lentil Soup

Total Time

Prep: 15 min. Cook: 55 min.

Makes

12 servings (4-1/2 quarts)

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
Southwest Barley & Lentil Soup Recipe photo by Taste of Home

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.

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