KIELBASA SOUP

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}