The reason why I love soups and stews so much is that you can use the same veggies but use different spices and you can get a very different tasting dish. This has a slightly Indian style taste profile because of the turmeric and curry in it.

• 4 cups Low Sodium Chicken Borth or Home made
• 1 can (15 ozs) Cannellini Beans (White Kidney Beans)
• 1 can (15 ozs) Pinto Beans, rinsed and drained
• 1 can (15 ozs) Black-eyed Peas
• 1/2 cup Barley
• 1/2 cup dried Lentils (Red, Green, Brown or French)
• 3 medium Carrots, peeled and shredded
• 3 ribs Celery, diced
• 1 large Onion, chopped
• 2 cloves Garlic, peeled and pressed
• 1 pound Smoked Sausage, sliced in 1/2 inch pieces
• 1 teaspoon Hot Sauce
• 1/4 teaspoon ground Cumin
• 1/4 teaspoon ground Turmeric
• 1/4 teaspoon Curry Powder
• Sea Salt and Pepper to taste
• 10 ozs fresh Spinach Leaves

Place all ingredients except the spinach in a large cast iron Dutch Oven. Cover and simmer over medium low to medium heat for 45 minutes or until the barley and lentils are tender but not mushy. Season with salt and pepper. Stir in spinach and cook until it is wilted. Ladle into soup bowls and serve warm.