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
Scale
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
