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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Meet the Cook: One of the reasons I like quick dinners like this is our two sons, who are 7 and 6. With boys of those ages, I am constantly on the go! Plus, I home-educate our children. With this recipe, if we really get involved in a science experiment or an art project, I can still fix a good meal for my family. -Cheryl Nagy, Newark, Ohio Ingredients:
4 cups chicken broth |
3 cans (15 to 16 ounces each) kidney beans, butter beans, pinto beans, black-eyed peas or great northern beans, rinsed and drained |
3 medium carrots, diced |
3 celery ribs, diced |
1 pound johnsonville® smoked sausage, cut into 1/2-inch slices |
1 large onion, chopped |
1/2 cup medium pearl barley |
1/2 cup dried lentils |
1 teaspoon hot pepper sauce |
1 cup chopped fresh spinach |
Directions:
1. 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. Yield: 6-8 servings.
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