Ingredients
4 cups chicken broth3 cans (15 to 16 ounces each) kidney beans, butter beans, pinto beans, black-eyed peas or great northern beans, rinsed and drained3 medium carrots, diced3 celery ribs, diced1 pound smoked sausage, cut into 1/2-inch slices1 large onion, chopped1/2 cup medium pearl barley1/2 cup dried lentils1 teaspoon hot pepper sauce1 cup chopped fresh spinach
Preparation
In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.
