8 oz. turkey kielbasa, cut in half lengthwise, then in 1/2" slices
4 c. each of chicken broth & water
1 c. dried yellow green split peas, picked over & rinsed
1 c. pearl barley
3/4 c. coarsely chopped onion
3/4 c. chopped celery
3/4 tsp. dried thyme
1 lb. fresh spinach, rinsed, thick stems removed, leaves torn (8 c.)

1. Cook kielbasa in a 4 to 5 quart pot over medium high heat 5 to 7 minutes, stirring often, until lightly browned. Remove to a small bowl.

2. Add broth, water, split peas, barley, onion, celery and thyme to pot. Bring to a boil. Reduce heat and simmer, uncovered 40 to 45 minutes until barley is tender.

3. Stir in kielbasa and spinach and cook 3 to 4 minutes until spinach is wilted.

(You can use a thawed 10 ounce package frozen chopped spinach, kale or turnip greens instead of fresh spinach.)

Makes 10 cups, 5 servings.