Sausage Barley Soup

Meaty spoon full of pearled barley on a spoon nestled into tender onions, celery, carrots and leeks with a slice of meaty smoked sausage on top being lifted above a bowl full of barley sausage soup.

Tender grains of barley pair with smoked sausage, bacon, potatoes and plenty of other vegetables to make a hearty Sausage Barley Soup that our family enjoys!

Course Main Course

Cuisine German

Keyword Sausage Barley Soup

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 297kcal

Author Jennifer Osterholt

Ingredients

2 tablespoons butter
1 medium onion chopped
1 cup pearl barley uncooked
3 tablespoons beef bouillon I use Better Than Bouillon
8 cups water
2 cups potatoes cut into 1" cube
1 cup celery chopped
1 cup carrots chopped or grated
1 leek chopped
1 teaspoon oregano
4 slices bacon
7 ounces Smoked Sausage or Kielbasa sliced
1/4 cup parsley chopped
2 teaspoons sea salt
1 teaspoon black pepper

Instructions

Cook and crumble bacon.
4 slices bacon
Dissolve beef bouillon in a measure cup with 2 cups of hot water.
3 tablespoons beef bouillon
Set a 6 quart stock pot over medium high heat. Melt butter and stir in chopped onion. Stir often until onions are translucent.
2 tablespoons butter, 1 medium onion
Add barley and stir until lightly browned, about 5 minutes.
1 cup pearl barley
Add beef broth and remaining water. Stir well.
8 cups water
Add chopped potatoes, celery, carrots, leek, oregano, sausage and bacon.
2 cups potatoes, 1 cup celery, 1 cup carrots, 1 leek, 1 teaspoon oregano, 7 ounces Smoked Sausage or Kielbasa
Stir well and bring to a simmer. Turn down to medium heat and cook covered for about 30 minutes until barley and vegetables are cooked and tender.
Season with salt and pepper. Ladle into bowls and sprinkle parsley on top.
2 teaspoons sea salt, 1 teaspoon black pepper, 1/4 cup parsley

Nutrition