Kielbasa-Barley Soup
Published March 5, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces kielbasa, halved lengthwise, then cut crosswise into ¼-inch-thick half-moons
- 3tablespoons extra-virgin olive oil
- 1yellow onion, coarsely chopped
- 5garlic cloves, smashed and peeled
- Salt and pepper
- 2quarts chicken broth
- 2medium carrots, parsnips or a mix, peeled if desired, cut into ½-inch pieces
- 1cup pearled barley
- ⅓cup finely chopped dill
- 1teaspoon distilled white vinegar
Nutritional analysis per serving (4 servings)
775 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 76 grams carbohydrates; 12 grams dietary fiber; 14 grams sugars; 29 grams protein; 1700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, heat the kielbasa and oil over medium-high. Cook, stirring occasionally, until browned, 4 to 6 minutes. Add the onion and garlic and cook, stirring occasionally, until golden and softened, 4 to 6 minutes. Add a few generous grinds of pepper and stir until fragrant, just a minute.
- Step 2
Add the broth, carrots, barley, dill and vinegar. Season lightly with salt. Bring to a boil, scrape up browned bits stuck to the pot, then reduce heat to simmer until the barley is tender, 25 to 30 minutes. Season to taste with salt and pepper.
Private Notes
Comments
I, too, altered the recipe with what was at hand, bacon and kielbasa, as well as added lacinato kale. Flavors were as expected and the soup was light. A very satisfying soup.
Delicious, cooked as written. Be aware though, that if you have leftovers, the barley will absorb all the liquids and turn this from a soup into a very thick stew. Adding water won't really fix it...
Looks like a great start but I cannot imagine a soup without celery.
This was a good base recipe- easy to adapt however you want- I didn’t have barley on hand so I used farro, which worked well. I decided to add some tomato paste to jazz it up a bit and some bay spinach at the end for some greens- it was very good- I’ll make again.
The nutritional information for this recipe seems way off. It has 14 grams of sugar and is 775 calories per serving? Where does the sugar come from? A carrot and a parsnip don't have that much sugar. The vegetables don't have many calories. This must have been from some other recipe.
Ali Slagle, for your encouragement in making this first time, though I had the bag of Bob's Red Mill Barley for almost a year in my pantry. Made it as written and now will try the other barley soups here at Cooking. I added baby spinach before serving to give more color to this entree. l