Ingredients
1 tablespoon olive oil1 package (14 ounces) smoked kielbasa or Polish sausage, halved lengthwise and sliced 4 medium carrots, chopped 1 medium onion, chopped2 garlic cloves, minced3/4 teaspoon ground cumin1 can (28 ounces) crushed tomatoes1 package (16 ounces) dried brown lentils, rinsed1 can (15 ounces) black beans, rinsed and drained3/4 cup medium pearl barley1/2 cup frozen corn10 cups reduced-sodium chicken broth
Preparation
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.
