Sausage and Barley Soup

Recipe from Lisa@The Cutting Edge of Ordinary
6 slices of bacon, cut into big chunks
14 oz. Polish Kielbasa sausage, sliced
3 tablespoons of butter, if necessary
1 cup (2 leeks) chopped leeks (white and light green parts only)
3 carrots, sliced
2 celery stalks, sliced
1 pound fingerling potatoes, sliced
2 cloves garlic, minced
1 cup pearl barley
½ tsp paprika
8 to 10 cups chicken broth
1 tablespoon Italian seasoning
Salt and pepper to taste
Chopped parsley to garnish

In a large dutch oven, over medium high heat, cook the bacon until browned and crispy, about 5 minutes. Remove and reserve it. Boil the barley in another pot with some salt. Cook until tender. This will take about 30 - 40 minutes to become tender.

Add 3 tablespoons of butter to the dutch oven, lower the heat to medium and sauté the onions, leeks, carrots and celery until tender. Add in the garlic, the Italian seasoning and salt and pepper. Add the chicken broth and potatoes and bring the soup to a boil. Once it boils, lower the heat to low, add in the sliced sausage, bacon and barley, cover and simmer for 35 to 45 minutes.



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