Wednesday, September 14, 2011


3 quarts water (1 quart = 4 cups)
1 1/2 pounds kielbasa - cut up
3 stalks of celery - cut into small pieces
3 carrots
3 onions
4 medium potatoes - peeled and cubed
1/2 cup barley
1/2 cup lentils
1/2 cup split peas
1 28 oz diced tomatoes
15 oz beef broth
2 beef bouillon cubes
1 1/2 tsp oregano
salt & pepper

Bring water to a boil.

Add all ingredients except potatoes. Add kielbasa. Stir occasionally.

When water starts to boil again, reduce heat to medium to simmer.

Cook for about 1- 1 1/2 hours, stirring occasionally when carrots are tender, add the potatoes. Continue cooking until potatoes are soft.

Add a few drops of hot sauce if desired... serve with corn bread and a salad.

(I typically add more barley, lentils and peas... and less oregano and I just add as many vegetables as I think looks right.)

{Recipe from Mum - via the Pittsburgh Post Gazette}

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