The Smokehouse Sausage & Bean Stew

By carvalhohm

Ingredients

• 1 Tablespoon olive oil
• 3 celery ribs, diced
• 1 large onion, chopped
• 1 pound smoked sausage, cut into 1/2-inch slices
• 1 teaspoon minced garlic
• 1/2 cup pearl barley
• 4 cups chicken broth
• 1/2 cup dried lentils
• 3 cans (16 ounces, each) kidney beans, rinsed & drained
• 1 teaspoon hot pepper sauce
• 1 cup chopped fresh spinach
• 3 medium carrots, diced

Details

Servings 6
Adapted from community.qvc.com

Preparation

Step 1

In a 4-quart Dutch oven, over medium heat, heat olive oil.

In the hot oil, sauté the chopped onions & minced garlic until soft.

Stir in chicken broth, rinsed & drained kidney beans, diced carrots, diced celery, smoked sausage, pearl barley, dried lentils & hot pepper sauce, mixing well.

Cover & cook for 45 - 60 minutes or until the barley & lentils are tender.

Stir in spinach & heat through.