If you’re craving a cozy, hearty soup that feels like a warm hug in a bowl, you’re going to absolutely love this Kielbasa and Barley Soup Recipe. It’s one of those dishes that not only fills you up but also satisfies your soul with its rich flavors and comforting textures. When I first tried this soup, I was surprised at how easy it is to make yet how deeply delicious it turns out—perfect for busy weeknights or lazy Sunday meals. Stick with me here; I’ll share all the tips to help you nail it every time!
Why You’ll Love This Recipe
- Hearty and Nourishing: This soup combines fiber-rich barley and flavorful kielbasa to keep you full and energized.
- Simple Ingredients: You don’t need fancy pantry staples—just accessible, fresh ingredients you can find anywhere.
- Perfect One-Pot Meal: Minimal cleanup but maximum comfort, which I always appreciate after a busy day.
- Customizable Flavor: It’s easy to tweak based on what you have on hand or your personal taste—don’t be shy to experiment!
Ingredients You’ll Need
The magic of this Kielbasa and Barley Soup Recipe really comes down to the balance of ingredients. The smoky kielbasa adds deep, rich flavor, while the pearl barley gives the soup a wonderful, chewy texture that’s so satisfying. Fresh veggies and herbs keep it bright and wholesome. Here’s a quick rundown to help you shop smart:
- Extra virgin olive oil: Use a good quality oil here for its fruity flavor and to help brown the kielbasa nicely.
- Yellow onion: Adds sweetness and depth; chopping it evenly helps it cook uniformly.
- Carrots: They bring a subtle natural sweetness that balances the savory sausage.
- Celery: Adds a classic mirepoix base flavor and a bit of crunchiness.
- Garlic: Freshly minced garlic makes a noticeable difference in flavor — don’t skip it!
- Kielbasa: I like the smoked variety for that bold flavor, but any good quality kielbasa works.
- Kosher salt & black pepper: Essential for seasoning and bringing out all the flavors.
- Beef broth: Choose low-sodium if possible, so you can control the saltiness better.
- Petite diced tomatoes: Adds a subtle acidity and vibrant color to the soup.
- Bay leaves: Such an underrated herb that brings an earthy aroma and depth.
- Pearl barley: Make sure to rinse it well before cooking to remove any dust or debris.
- Fresh parsley: Chopped and sprinkled on top at the end, it brightens every spoonful beautifully.
Variations
I love how versatile this Kielbasa and Barley Soup Recipe is. Depending on what mood I’m in or what’s in the fridge, I sometimes tweak it to keep things interesting. Don’t be afraid to adjust the veggies or swap out ingredients to suit your dietary needs or taste buds!
- Add Greens: I often throw in a handful of spinach or kale in the last 10 minutes for some extra color and nutrients—it’s a simple way to boost the soup without changing the flavor much.
- Spice it Up: For a bit of heat, I sometimes add a pinch of crushed red pepper flakes or paprika when sautéing the veggies.
- Vegetarian Version: Skip the kielbasa and use vegetable broth along with smoked paprika to add that smoky depth; mushrooms can also be a great substitute for a meaty texture.
- Different Sausage: While kielbasa is my go-to, you can swap in andouille or chorizo for a spicier twist.
How to Make Kielbasa and Barley Soup Recipe
Step 1: Brown the Kielbasa to Build Flavor
This first step is where the magic starts. Warm your olive oil over medium-high heat in a large heavy-bottom pot or Dutch oven, then add the kielbasa slices. I like to cut them in half rounds so they brown nicely and get a bit crispy on the edges. Browning the sausage not only looks appetizing but also brings out those smoky, caramelized notes that make this soup unforgettable. Once browned—usually about 5-6 minutes—transfer them to a bowl and tent loosely with foil to keep warm.
Step 2: Sauté the Aromatics
Now, in the same pot (don’t clean it—those browned bits are gold!), add diced onion, carrots, and celery. Cook them gently until they soften—this usually takes 5-7 minutes. Then stir in the minced garlic and cook for just another minute. You don’t want the garlic to burn—which would turn bitter—so keep an eye on it and stir constantly. Season this mixture with kosher salt and freshly ground black pepper to enhance all the flavors.
Step 3: Add Liquids and Barley
Pour in your beef broth and the petite diced tomatoes with their juices. Toss in the bay leaves, then stir everything together, scraping the bottom of the pot with a wooden spoon to loosen any tasty browned bits stuck there—that’s pure flavor right there! After that, add the rinsed pearl barley. Give the pot a good stir, reduce heat to low, cover, and let it gently simmer for about 40 minutes. Stir occasionally to prevent sticking, and you’ll see the barley begin to plump up and soak in those savory juices.
Step 4: Finish with the Kielbasa
After your barley is tender—and the soup smells like comfort personified—return the browned kielbasa back to the pot. Stir it through and let everything cook together for another 10-15 minutes until the sausage is heated through and the flavors have melded beautifully. Finally, remove the bay leaves before serving, and sprinkle with fresh chopped parsley for a bright, fresh finish.
Pro Tips for Making Kielbasa and Barley Soup Recipe
- Brown the Kielbasa Well: Don’t rush this step—those browned edges bring smoky richness that infuses the whole soup.
- Rinse the Barley: I learned the hard way that rinsing pearl barley removes any residual dust and prevents cloudiness in your soup.
- Low and Slow Simmer: Simmer gently to keep the broth clear and let flavors develop without toughening the barley.
- Don’t Skip Scraping: Scrape the pot bottom when adding liquids to unlock those deep caramelized bits—I’ve found this step transforms the broth.
How to Serve Kielbasa and Barley Soup Recipe
Garnishes
I always add fresh chopped parsley on top—it adds a pop of color and a subtle herbaceous note that brightens the soup. Sometimes I throw on a few grinds of fresh black pepper or a drizzle of good olive oil just before serving to add a little extra richness.
Side Dishes
This soup is pretty filling on its own, but I love pairing it with crusty bread or warm garlic rolls to soak up every last drop. A simple green salad dressed with a tangy vinaigrette balances the heartiness perfectly.
Creative Ways to Present
For family dinners or cozy gatherings, I sometimes serve this soup in rustic bread bowls—it’s fun and makes everyone feel like they’re at a quaint countryside café. You can also garnish with a sprinkle of shredded sharp cheddar or dollop of sour cream for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
I store any leftover Kielbasa and Barley Soup in an airtight container in the fridge. It keeps beautifully for 3-4 days, and you’ll find the flavors actually deepen overnight—making the next-day meal even better!
Freezing
This soup freezes really well. I like to portion it into individual containers so I can thaw just what I need. Just remember to leave out the fresh parsley until after reheating to keep it vibrant and fresh-tasting.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge, add a splash of broth or water to loosen it up to that perfect comforting consistency.
FAQs
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Can I use steel-cut barley instead of pearl barley in this Kielbasa and Barley Soup Recipe?
You can, but keep in mind steel-cut barley takes longer to cook—about an hour or more—so you’ll need to adjust the simmer time accordingly. Pearl barley is preferred here because it softens nicely in about 40 minutes and creates a pleasant chewy texture without being too firm.
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Is it okay to substitute chicken broth for beef broth?
Absolutely! Chicken broth will give a lighter flavor but still works great with the other ingredients. If you prefer, add a bit of smoked paprika or soy sauce to bring a deeper umami note similar to beef broth.
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Can I make this soup in a slow cooker?
Yes, you can! Brown the kielbasa and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for about 6-7 hours or on high for 3-4 hours until the barley is tender. Add the parsley right before serving to keep it fresh.
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How do I prevent the soup from becoming too thick after refrigeration?
Barley absorbs liquid as it rests, so it’s normal for the soup to thicken. When reheating, just add a splash of broth or water and stir until it loosens back to your preferred consistency.
Final Thoughts
This Kielbasa and Barley Soup Recipe holds a special place in my kitchen for its unbeatable combination of simplicity and soul-warming taste. It’s the kind of dish that makes you feel cared for, whether you’re sharing it with family or treating yourself after a long day. I hope you’ll try making it soon—it’s just one pot, but the joy it brings is endless. Trust me, once you do, my family and I promise you’ll be coming back for seconds and asking for the recipe yourself!
Print
Kielbasa and Barley Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
This hearty Kielbasa Barley Soup combines smoky kielbasa sausage with tender pearl barley and a medley of vegetables in a savory beef broth. Perfect for a comforting meal, this soup is simmered to meld flavors and garnished with fresh parsley for a burst of color and freshness.
Ingredients
Sausage and Vegetables
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled, diced (about ½ cup)
- 2 ribs celery, diced
- 1 tablespoon garlic, minced
- 1 ring (12 ounces) kielbasa, sliced into ½-inch rounds, then halved
Soup Base
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 cups (64 ounces) beef broth
- 1 can (14.5 ounces) petite diced tomatoes, with juices
- 2 bay leaves
- 1 cup (200 g) pearl barley, rinsed
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the Kielbasa: In a large Dutch oven or heavy-bottom pot, heat the olive oil over medium-high heat. Add the kielbasa slices and cook until they are golden brown on both sides, about 5-6 minutes. Use a slotted spoon to remove the sausage and set aside, tented with foil to keep warm.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute. Season the mixture with kosher salt and black pepper to enhance the flavors.
- Add the Liquid Ingredients and Bay Leaves: Pour in the beef broth and the diced tomatoes with their juices. Add the bay leaves, then stir the mixture to combine, scraping up any browned bits from the bottom of the pot for extra flavor.
- Simmer with Barley: Stir in the rinsed pearl barley. Reduce the heat to low, cover the pot, and let the soup simmer for 40 minutes, stirring occasionally to prevent sticking and to help the barley cook evenly.
- Reintroduce Kielbasa: Return the browned kielbasa to the pot and continue cooking the soup uncovered for another 10-15 minutes until the barley is tender and the sausage is heated through.
- Finish and Serve: Remove the bay leaves from the soup. Ladle the soup into bowls and garnish each serving with fresh chopped parsley. Serve warm for a comforting meal.
Notes
- Rinsing the pearl barley removes excess starch and helps prevent the soup from becoming too thick.
- You can substitute beef broth with vegetable or chicken broth if preferred, though beef broth adds a richer flavor.
- For a spicier twist, add crushed red pepper flakes when sautéing the vegetables.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust the seasoning with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg
