This Kielbasa Barley Soup is the kind of cozy dinner you’ll crave all season long; it’s hearty, flavorful, and made with simple ingredients. It is inspired by my Beef Barley Soup! Tender pearl barley simmers in a rich beef broth with smoky kielbasa, carrots, celery, and onions for the ultimate cold-weather comfort meal. It’s perfect for busy weeknights or lazy Sundays when you want something filling but fuss-free. If you love comforting bowls like this, be sure to check out my easy fall soup recipes for even more cozy inspiration.
Ingredients & Substitutions
- Extra virgin olive oil: Adds richness and helps brown the sausage. You can also use avocado oil or butter.
- Yellow onion, carrots, and celery: The classic soup trio for a flavorful base. Sweet onion works, too.
- Garlic: Freshly minced adds the best aroma, but 1/2 teaspoon garlic powder can be used in a pinch.
- Kielbasa: Smoked sausage gives this soup its signature flavor. If you love it like I do, be sure to check out more of my Kielbasa Recipes, too! Try turkey kielbasa for a lighter option or andouille for a spicier twist.
- Beef broth: Provides a deep, savory base. Chicken broth also works if that’s what you have on hand.
- Diced tomatoes: Add brightness and a touch of acidity. Be sure to add them with their juices for the best flavor and consistency. Fire-roasted tomatoes give a bolder flavor.
- Bay leaves: Add a subtle, savory depth to the soup as it simmers. Be sure to remove them before serving.
- Pearl (or pearled) barley: Look for barley that has had its outer hull removed, along with part of the bran layer. You’ll usually find it in the same aisle as oats and rice. Pearl barley cooks faster than hulled barley, so it’s perfect for this soup. I do not recommend using quick-cooking pearl barley, which cooks even faster and can become too soft in this recipe.
FAQs
Can I make Kielbasa Barley Soup in a slow cooker?
Yes! Brown the sausage and sauté the vegetables on the stovetop first, then transfer everything (except the parsley) to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the barley is tender.
Can I use a different grain instead of barley?
Absolutely. Farro or brown rice are great alternatives. Just adjust the cook time. Farro takes about 30 minutes, while brown rice can take closer to 45.
Can I make Kielbasa Barley Soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors have time to deepen. Make it up to a day in advance, let it cool, then refrigerate until ready to reheat. Add a splash of broth when warming if it thickens slightly overnight.
Can I use turkey kielbasa or another protein?
Definitely. Turkey kielbasa is a great lighter option with the same smoky flavor. You can also use smoked sausage, chicken sausage, or even leftover ham; just keep the same cook time and brown it well before adding to the soup.
Serving Ideas
- Serve with a loaf of Amish White Bread or Cheesy Butter Swim Biscuits to soak up the flavorful broth.
- Add a simple side salad or roasted vegetables like Roasted Brussels Sprouts for a complete meal.
- For a cozy night in, pair it with a mug of Homemade Apple Cider!
How to Store Kielbasa Barley Soup
Let the soup cool completely before storing.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. The barley will soften slightly but still hold its texture well.
To Reheat: Warm gently on the stovetop or in the microwave, adding extra broth or water as needed to thin it out.
Kielbasa Barley Soup
Ingredients
- 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 (14.5 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.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is delicious! The barley makes it so filling, and the kielbasa adds just the right amount of smoky flavor.
Elizabeth
I love a hearty broth-based soup, and this tastes amazing! The kielbasa makes it a little different than beef barley soup (which I also love).
Stephanie
This is super comforting and not spicy at all. I plan to make this at home!
Bella
I love this soup, it's super cozy. The vegetables and barley are perfectly tender, and the broth is rich without being heavy.
