Name: Kielbasa Barley Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Polish
Ingredients: 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)

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There’s something truly special about the aroma of a simmering pot of soup. It wafts through the air, inviting you to come closer, to be enveloped in a cozy embrace. As the Kielbasa Barley Soup bubbles gently on the stove, the scent of savory kielbasa combines with the sweetness of onions and carrots to create an irresistible fragrance that promises warmth and comfort. I remember a chilly evening, gathered with my family around the dinner table after a long day. It was one of those nights filled with laughter, beloved stories, and bowls of steaming soup. This recipe comes from those cherished moments — a blend of simplicity and heartiness that feels like a warm hug on cold days. Whether it’s a busy weeknight or a leisurely Sunday, this soup is sure to delight and satisfy.

Table of Contents

Kielbasa Barley Soup

Why This Is The Best Kielbasa Barley Soup Recipe

This Kielbasa Barley Soup shines for several reasons that I can’t wait to share with you. First off, it’s so simple to whip up; with just 20 minutes of prep time and a little over an hour of cooking, you can have a nutritious meal bubbling away with minimal fuss. The flavors are nothing short of spectacular—each bite is a comforting medley of tender vegetables, hearty barley, and smoky kielbasa that just dances on your taste buds. The vibrant colors of the vegetables against the rich broth make for an eye-catching presentation. Ideal for everything from a family dinner to a potluck gathering, this soup is versatile enough to be enjoyed anytime, and it can easily be adapted to dietary needs, making it a true crowd-pleaser.

Ingredients You’ll Need

2 tablespoons extra virgin olive oil: This high-quality oil adds a rich flavor and helps in sautéing the vegetables. Opt for organic if possible for the best taste.
1 medium yellow onion, diced (about 1 cup): This will form the aromatic base of the soup. Yellow onions are great for their balanced flavor, but you can substitute with shallots if necessary.
3 medium carrots, peeled and diced (about ½ cup): Carrots lend a natural sweetness and vibrant color to the dish. Feel free to use rainbow carrots for a fun twist.
2 ribs celery, diced: Celery adds depth and crunch. If you’re out of celery, you can use fennel for a unique flavor profile.
1 tablespoon garlic, minced: Fresh garlic enhances the overall flavor with its aromatic essence. If you’re in a pinch, garlic powder can suffice, though fresh is best.
1 ring (12 ounces) kielbasa, sliced into ½-inch rounds, then halved: The star of the dish! Choose a good-quality kielbasa — smoked or fresh — to enhance the soup’s richness.
1 teaspoon kosher salt: Essential for seasoning; kosher salt dissolves easily and adds balanced flavor.
½ teaspoon black pepper: Freshly cracked pepper elevates the soup’s complexity. Feel free to adjust according to your spice preference.
8 cups (64 ounces) beef broth: A robust broth serves as the soup’s foundation. You can substitute with vegetable broth for a lighter version.
1 can (14.5 ounces) petite diced tomatoes, with juices: These add acidity and freshness. Fire-roasted tomatoes can give an extra smoky hit.
2 bay leaves: These impart a subtle depth. Remember to remove them before serving!
1 cup (200 g) pearl barley, rinsed: This hearty grain offers a chewy texture. Other grains like farro or quinoa can work, but may require different cooking times.
2 tablespoons fresh parsley, chopped (for garnish): Fresh parsley brightens the bowl, both visually and in taste. You can replace it with chives or thyme for different flavors.

How to Make Kielbasa Barley Soup

Heat the Oil and Brown the Kielbasa

In a large Dutch oven or heavy-bottom pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the sliced kielbasa. Sauté it for about 5-6 minutes until golden brown on both sides. This step is crucial; the browned edges deepen the flavor of your soup. Once done, transfer the kielbasa to a bowl and tent it with foil to keep it warm while you move to the next step.

Sauté the Vegetables

In the same pot, add the diced onion, carrots, and celery. Cook these aromatic vegetables for about 5-7 minutes, stirring occasionally until they soften and become translucent. The smell will start to fill your kitchen — just delightful! After they’re softened, stir in a tablespoon of minced garlic, cooking for just about a minute until it’s fragrant, then season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.

Incorporate the Broth and Tomatoes

Pour in 8 cups of beef broth and the can of petite diced tomatoes, juices included, into the pot. Make sure to stir everything together well, scraping up any browned bits stuck to the bottom—those are flavor gold! Toss in the two bay leaves and give it another good stir.

Add the Barley and Simmer

Now, stir in 1 cup of rinsed pearl barley — this is where your soup gets its heartiness. Reduce the heat to low, cover the pot, and let it simmer for about 40 minutes. It’s important to stir it occasionally to prevent the barley from sticking, and soon, you’ll notice the barleys plumping up and absorbing all those wonderful flavors.

Return the Kielbasa

After the barley has had its time to soften, return the browned kielbasa to the pot. Cook everything together for another 10 to 15 minutes, allowing the flavors to meld beautifully. You’ll know the soup is ready when the barley is tender but still has a slight chew, and the kielbasa is warmed through.

Final Touches

Don’t forget to remove those bay leaves now! Garnish your warm bowls of Kielbasa Barley Soup with freshly chopped parsley for a bright finish.

Tips for Success

Avoid overcrowding the pot while browning the kielbasa; this ensures even cooking and a nice sear.
Make sure to rinse the barley properly to remove excess starch; this keeps your soup from becoming too thick.
If you prefer a thicker soup, simply let it simmer a bit longer with the lid off.
To enhance flavors further, consider adding a splash of Worcestershire sauce or a dash of hot sauce during the simmering phase.
You can make this soup a day in advance; it actually tastes better as the flavors develop!

Serve It With

This Kielbasa Barley Soup pairs beautifully with crusty artisan bread or warm rolls for dunking. A side salad with a light vinaigrette adds a refreshing crunch and balances the hearty soup. If you’re feeling indulgent, serve it alongside a grilled cheese sandwich for a nostalgic touch. For a cozy drink, a glass of red wine complements the rich flavors wonderfully.

How To Store & Reheat Leftovers

For room temperature storage, keep the soup covered for no more than two hours before refrigerating. In the refrigerator, it lasts for up to 4 days when stored in an airtight container. If you want to freeze it, make sure it’s completely cool before pouring it into freezer-safe containers. It will keep well for up to 3 months. To reheat, you can warm it in a pot over medium heat for about 20 minutes or in the microwave for 5-6 minutes, stirring halfway through; just add a splash of broth if it seems too thick after freezing.

Tips & Variations

For a spicy kick, add diced jalapeños or red pepper flakes when sautéing the vegetables.
To make it gluten-free, substitute pearl barley with brown rice or quinoa, adjusting cooking times accordingly.
Experiment with different proteins like chicken sausage or even turkey kielbasa for a lighter version.
Toss in seasonal veggies like zucchini or green beans toward the end of simmering for added color and nutrition.
For a creamy version, stir in a splash of heavy cream or a dollop of sour cream just before serving.

Recipe FAQs

Can I use a different kind of sausage?
Absolutely! While kielbasa is traditional, feel free to experiment with andouille, chicken sausage, or even a vegetarian sausage for a meat-free version.

Is this soup freezer-friendly?
Yes, this soup freezes beautifully. Just remember to store it in airtight containers to avoid freezer burn, and use it within three months for best flavor.

How can I make this soup spicier?
If you love heat, consider adding crushed red pepper flakes or a splash of hot sauce when you mix the broth and tomatoes. Adjust to your spice tolerance for a personalized kick!

Can I make this soup in a slow cooker?
Definitely! After browning the kielbasa and sautéing the veggies, transfer everything into a slow cooker. Cook on low for 6-8 hours or on high for about 4 hours.

Having shared the warmth and satisfying flavors of this Kielbasa Barley Soup, I’m excited to see how it enhances your gatherings, meals, and even cozy evenings at home. It’s a recipe that’s not just filling; it’s a reminder of time spent around the table, enjoying life with the people you love. So go ahead, gather your ingredients, and let this bowl of goodness become part of your family traditions. Enjoy every spoonful!

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