Southwest Barley & Lentil Soup

My family has been making lentil soup every new year since I was little. We have tweaked it over time, so now all our family and friends love it, too.

—Kristen Heigl, Staten Island, NY

Prep: 15 min. • Cook: 55 min. • Makes: 12 servings

• 1 Tbsp. olive oil
• 1 pkg. (14 oz.) smoked kielbasa or Polish sausage, halved lengthwise and sliced
• 4 medium carrots, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• ¾ tsp. ground cumin
• 1 can (28 oz.) crushed tomatoes
• 1 pkg. (16 oz.) dried brown lentils, rinsed
• 1 can (15 oz.) black beans, rinsed and drained
• ¾ cup medium pearl barley
• ½ cup frozen corn
• 10 cups reduced-sodium chicken broth

1. 1. In a 6-qt. stockpot, heat oil over medium heat. Add the kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon.
2. 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, for 35-45 minutes or until lentils and barley are tender, stirring occasionally.

1 ½ cups: 366 cal., 11g fat (3g sat. fat), 22mg chol., 904mg sod., 48g carb. (7g sugars, 17g fiber), 21g pro.