Sausage Barley Hearty Soup (Printer-Friendly)
A hearty blend of barley, smoked sausage, bacon, potatoes, and vegetables for a satisfying meal.
# What You’ll Need:
→ Dairy & Fats
01 -
2 tablespoons unsalted butter
→ Vegetables
02 -
1 medium onion, chopped
03 -
2 cups potatoes, peeled and cut into 1-inch cubes
04 -
1 cup celery, chopped
05 -
1 cup carrots, chopped or grated
06 -
1 leek, cleaned and chopped
07 -
1/4 cup fresh parsley, chopped
→ Grains
08 -
1 cup pearl barley, uncooked
→ Proteins
09 -
4 slices bacon
10 -
7 ounces smoked sausage or kielbasa, sliced
→ Liquids & Broth
11 -
3 tablespoons beef bouillon paste
12 -
8 cups water
→ Herbs & Spices
13 -
1 teaspoon dried oregano
14 -
2 teaspoons sea salt
15 -
1 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
In a skillet over medium heat, cook and crumble 4 slices of bacon until crispy. Drain and set aside.
02 -
Dissolve 3 tablespoons of beef bouillon paste in 2 cups of hot water, stirring until fully combined.
03 -
In a 6-quart stockpot, melt 2 tablespoons of butter over medium-high heat. Add the chopped onion and cook, stirring frequently, until translucent.
04 -
Add 1 cup of pearl barley to the pot and stir continuously until lightly browned, approximately 5 minutes.
05 -
Pour in the prepared beef broth and the remaining 6 cups of water. Stir thoroughly to combine.
06 -
Incorporate the diced potatoes, chopped celery, carrots, leek, dried oregano, sliced smoked sausage, and cooked bacon into the pot. Stir well to distribute evenly.
07 -
Bring the mixture to a simmer, then reduce heat to medium. Cover and cook for 30 minutes or until barley and vegetables are tender.
08 -
Season the soup with 2 teaspoons of sea salt and 1 teaspoon of black pepper. Serve hot, garnished with 1/4 cup chopped fresh parsley.
# Helpful Hints:
01 -
Using pearl barley adds a chewy texture and nutty flavor that complements the smoky sausage and bacon.