Kielbasa Barley Soup
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’s perfect for busy weeknights or lazy Sundays when you want something filling but fuss-free.
Servings: 6 people
Calories: 338kcal
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.
Nutrition
Serving: 1portion | Calories: 338kcal