Description
A hearty kielbasa and barley soup made with fresh vegetables and beef broth.
Ingredients
Scale
- 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
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 cups (64 ounces) beef broth
- 1 can (14 ounces) petite diced tomatoes, with juices
- 2 bay leaves
- 1 cup (200 g) pearl barley, rinsed
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or heavy-bottom pot with a lid, heat olive oil over medium-high heat. Add kielbasa and cook until golden brown on both sides, about 5-6 minutes. Use a slotted spoon to transfer the sausage to a bowl. Tent with foil and set aside.
- To the same pot, add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in garlic and cook for one minute. Season with salt and pepper.
- Pour in the broth and diced tomatoes (with juices). Add the bay leaves, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Stir in the barley. Reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally.
- Return the browned kielbasa to the pot and cook for 10-15 more minutes, or until the barley is tender and the kielbasa is warmed through.
- Remove the bay leaves. Garnish with parsley and serve warm.
Notes
- Feel free to adjust the vegetables based on what you have on hand.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg