Sausage Bean Stew - cooking recipe

Ingredients

4 c. chicken broth
3 (16 oz. each) cans beans (kidney, butter, pinto and/or black-eyed peas), rinsed and drained
3 medium carrots, diced
3 celery ribs, diced
1 lb. smoked sausage, cut into 1/2-inch slices
1 large onion, chopped
1/2 c. pearl barley
1/2 c. dried lentils
1 tsp. hot pepper sauce
1 c. chopped fresh spinach

Preparation

In a 4-quart Dutch oven, place all ingredients except spinach. Cover and cook over medium heat for 45 to 60 minutes or until barley and lentils are tender. Stir in spinach and heat through.