My family has been making lentil soup every New Year’s since I was little. We have tweaked it over time, and now all our family and friends love it.
—KRISTEN HEIGL STATEN ISLAND, NY
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 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
1. In a 6-qt. stockpot, heat oil over medium heat. Add the kielbasa; cook and stir for 6-8 minutes or until browned. Remove from pan with a slotted spoon.
2. Add carrots and onion to the same pot; cook and stir for 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.