Hearty Sausage Barley Soup

This Sausage Barley Soup brings together tender pearl barley, smoky sausage, crispy bacon, and a medley of vegetables for a comforting and hearty meal perfect for chilly days. The combination of flavors and textures makes it a filling dish that warms you from the inside out.

This soup has been a favorite in my family during the colder months. I first made it when I needed something warm and substantial after a long day, and now it’s a goto that everyone requests when the weather turns.

Ingredients

• Butter: for sautéing onions and adding richness – choose unsalted for better control of salt
• Onion: chopped to build a flavorful base – pick firm onions without soft spots
• Pearl barley: the star grain – look for high quality pearl barley that cooks evenly
• Beef bouillon: for a deep savory broth – Better Than Bouillon brand works well for rich flavor
• Water: as the soup liquid – use filtered if possible for clean taste
• Potatoes: cut into cubes add body and creaminess once cooked – firm waxy potatoes work best
• Celery: chopped for a fresh aroma and slight crunch – choose bright green stalks
• Carrots: chopped or grated for natural sweetness – fresh and firm carrots create the best texture
• Leek: chopped for subtle oniony flavor – make sure to rinse well to remove any grit
• Oregano: dried herb to infuse the broth with warmth – opt for fresh if available for brighter taste
• Bacon: slices cooked crisp for smoky saltiness – pick thick cut bacon for more bite
• Smoked Sausage or Kielbasa: sliced adds delicious smoky meatiness – choose good quality sausage with natural casing if possible
• Parsley: chopped for a fresh, bright finish – flat leaf parsley offers better flavor and color
• Sea salt and black pepper: for seasoning – adjust to taste and always season towards the end

Instructions

Cook and crumble bacon:

Cook the 4 bacon slices in a large skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Crumble into bite-sized pieces and set aside. This creates a smoky base and texture contrast in the soup.

Dissolve beef bouillon:

Combine 3 tablespoons of beef bouillon with 2 cups of hot water and stir until fully dissolved. This concentrated broth will be added to the soup liquid to enhance flavor depth.

Sauté the onions:

Place a 6quart stockpot on mediumhigh heat and melt 2 tablespoons of butter. Add the chopped onion and stir frequently for about 8 minutes until the onions become translucent and fragrant, which builds a flavorful foundation for the soup.

Toast the barley:

Add 1 cup of pearl barley to the pot and stir well. Cook for about 5 minutes until the barley is lightly browned. This step brings out the barley’s nutty flavor and improves the texture.

Add broth and water:

Pour in the prepared beef bouillon mixture and add 6 more cups of water to total 8 cups of liquid. Stir well to combine the broth components for the soup base.

Add vegetables and meat:

Add the chopped potatoes, celery, carrots, leek, 1 teaspoon oregano, sliced sausage, and crumbled bacon to the pot. Give everything a good stir to distribute ingredients evenly.

Simmer until tender:

Bring the soup to a gentle simmer over mediumhigh heat, then turn the heat down to medium. Cover the pot and cook for about 30 minutes, stirring occasionally, until the barley and vegetables are tender and cooked through.

Season and garnish:

Add 2 teaspoons sea salt and 1 teaspoon black pepper to taste. Ladle the hot soup into bowls and sprinkle with 1/4 cup chopped fresh parsley for a bright finishing touch.

Barley is one of my favorite ingredients here because it soaks up the broth but still remains chewy, giving each spoonful great texture. I remember making this soup for a family gathering, and everyone took seconds and thirds. It’s a meal that brings people together.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen after sitting overnight. Reheat gently on the stove to prevent overcooking the barley and vegetables.

Ingredient Substitutions

Use chicken broth instead of beef bouillon for a lighter taste. Swap smoked sausage for Italian sausage or chorizo depending on your flavor preference. Barley can be replaced with farro or brown rice if needed, but cooking times may vary.

Serving Suggestions

Serve with crusty bread or soft dinner rolls for dipping. A fresh green salad brightens the meal and adds crunch. Top with grated Parmesan or a dollop of sour cream for extra richness.

This hearty sausage barley soup is warming and satisfying and stores and freezes well for easy meals. Serve with crusty bread and a sprinkle of parsley for best results.

Common Recipe Questions

→ What type of barley is used?

Pearl barley is used for its tender texture and ability to absorb flavors well.

→ Can I substitute smoked sausage?

Yes, kielbasa or other smoked sausages work well, adding a smoky, savory element.

→ How to achieve the best texture for barley?

Lightly browning the barley before simmering helps enhance its nuttiness and texture.

→ What vegetables enhance the flavor?

Potatoes, carrots, celery, onion, and leek provide a rich, aromatic base with varied textures.

→ How long should it simmer?

Simmer covered for about 30 minutes until barley and vegetables become tender and flavors meld.

→ What seasonings are recommended?

Oregano, sea salt, black pepper, and fresh parsley balance and brighten the dish.