Description
Warm and nourishing, this Kielbasa Barley Soup features a delightful blend of flavors from savory kielbasa, tender vegetables, and hearty barley, making it perfect for chilly evenings or meal prepping.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and 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
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown the kielbasa for 5-6 minutes, then set aside.
- Sauté onion, carrots, and celery for 5-7 minutes; add garlic and seasonings.
- Stir in beef broth and diced tomatoes, scraping the pot bottom.
- Add bay leaves and bring to a simmer.
- Stir in rinsed pearl barley and cover, cooking for 40 minutes until tender.
- Return kielbasa to the pot and simmer for an additional 10-15 minutes, then garnish with parsley.
Notes
Brown the kielbasa well for added flavor.
Rinse barley before adding to prevent gumminess.
Adjust seasonings to taste, especially if you enjoy a spicier kick.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg