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Southwest Barley & Lentil Soup

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
  • Total Time
    Prep: 15 min. Cook: 55 min.
  • Makes
    12 servings (4-1/2 quarts)


  • 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


  • 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.
  • 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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Average Rating:
  • Steve
    Dec 31, 2020

    Very good soup. I added a little Sazon, since I prefer spicy food.

  • Max
    Mar 8, 2020

    “Stir in kielbasa and remaining ingredients”. Pretty sure the phrase ‘remaining ingredients’ includes the chicken stock?

  • annasophia2
    Mar 9, 2019

    No comment left

  • prisi
    Jan 28, 2019

    The instruction omit or ignored the chicken stock. I thought someone reviewed these recipes...

  • bicktasw
    Jan 4, 2018

    Since we've been having such cold weather, I thought I'd try this soup. The southwest flavor of this hearty soup was warm and comforting. I used smoked sausage from the farmer's market and I did not have crushed tomatoes so I used a 15.5 ounce jar of mild salsa instead. Next time I make it I want to try it with regular ground meat and maybe cut back on the cumin a bit. Also, it is one of those soups that tastes better "the day after" ... and it freezes well. All in all ...... this is a delicious and warming soup .... made thick and hearty with the barley. 5 stars for sure.

  • millscreek
    Oct 31, 2015

    I used cooked ground turkey in stead of the sausage.