Southwest Barley & Lentil Soup

• 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

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

olive oil, kielbasa, carrots, onion, garlic, ground cumin, tomatoes, brown lentils, black beans, pearl barley, frozen corn, chicken broth

Taken from www.tasteofhome.com/recipes/southwest-barley-lentil-soup/ (may not work)