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
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...
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.
Looks like a great start but I cannot imagine a soup without celery.
At the local trendy food co-op, I bought pearled barley from a bulk bin. When I got home, I saw that it was in reality plain, unhulled barley, which takes longer to cook. For the second batch, I cooked the barley in the broth fro two hours at a low simmer before adding the other ingredients. The result is better, in my opinion, as the pearled barley can quickly become an over-cooked porridge while the plain barley retains its chewy charm.
@JDJ - This is just a wild guess, but if dried beans are old they will never get tender, no matter how long they're cooked. I don't know if that applies to pearled barley, but is it possible that your bag of BRM pearled barley had been sitting around for a while?
To stop barley from absorbing too much water and making the soup a thick stew (in case there are any leftovers), add barley at the very end of cooking time, when all the veggies are tender. Turn off the stove, put lid over the pot. It will take barley circa 40 min to get tender. The soup will be exactly the same on the following day.
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