Sausage Barley Hearty Soup (Printer-Friendly)
Smoky sausage mingles with barley and fresh vegetables for a warm, satisfying bowl.
# What You'll Need:
→ Dairy & Fats
01 -
2 tablespoons butter
→ Vegetables
02 -
1 medium onion, chopped
03 -
2 cups potatoes, cut into 1-inch cubes
04 -
1 cup celery, chopped
05 -
1 cup carrots, chopped or grated
06 -
1 leek, chopped
07 -
1/4 cup parsley, chopped
→ Grains & Legumes
08 -
1 cup pearl barley, uncooked
→ Meats
09 -
4 slices bacon
10 -
7 ounces smoked sausage or kielbasa, sliced
→ Liquids & Broth
11 -
3 tablespoons beef bouillon
12 -
8 cups water
→ Herbs & Spices
13 -
1 teaspoon dried oregano
14 -
2 teaspoons sea salt
15 -
1 teaspoon black pepper
# Steps to Follow:
01 -
Cook and crumble 4 slices of bacon until crispy. Set aside.
02 -
Dissolve 3 tablespoons of beef bouillon in 2 cups of hot water.
03 -
In a 6-quart stockpot over medium-high heat, melt 2 tablespoons butter and stir in 1 medium chopped onion. Cook until translucent, stirring frequently.
04 -
Add 1 cup uncooked pearl barley to the pot and stir continuously for about 5 minutes until lightly browned.
05 -
Pour in the prepared beef broth and the remaining 6 cups of water. Stir to combine.
06 -
Add 2 cups cubed potatoes, 1 cup chopped celery, 1 cup chopped or grated carrots, 1 chopped leek, 1 teaspoon oregano, 7 ounces sliced smoked sausage, and the cooked bacon. Stir well.
07 -
Bring the mixture to a simmer, then reduce heat to medium. Cover and cook for approximately 30 minutes until barley and vegetables are tender.
08 -
Season with 2 teaspoons sea salt and 1 teaspoon black pepper. Ladle into bowls and garnish with 1/4 cup chopped parsley.
# Extra Suggestions:
01 -
Use a stockpot large enough to accommodate the volume to prevent overflow during simmering.