Kielbasa Minestrone With Barley
A hearty soup with lots of veggies, plump barley and smoky kielbasa! A little tangy, spicy and full of warm flavors!
Directions
1. In a Dutch oven or a soup pot, warm 1 tablespoon of olive oil over medium heat.
2. Add the sausage and cook for 4-5 minutes until sausage is lightly browned. Transfer to a plate and cover with foil to keep warm.
3. Add the remaining olive oil, onion, carrots, celery and bell pepper. Sauté over medium heat for 5-7 minutes until softened.
4. Add the garlic and sauté another minute.
5. Add the Italian seasoning, cumin, paprika and tomatoes. Stir together.
6. Add the chicken broth and potatoes. Bring to a boil and then reduce heat to medium low.
7. Partially cover and simmer for 10-15 minutes.
8. Stir in the barley and bring back to a boil.
9. Simmer uncovered for 15 minutes until potatoes are tender and barley is plump.
10. Remove from heat and add the sausage, Worcestershire sauce and parsley. Serve warm.
Kielbasa Minestrone With Barley
Ingredients:
- 2 tablespoons olive oil
- 13-16 oz smoked kielbasa sausage, sliced into 1/2” rounds
- 1 yellow onion, diced
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 1 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 large can fire roasted tomatoes, diced (28 ounces)
- 6 cups chicken broth
- 3 medium russet potatoes, diced
- 3/4 cup pearled barley, quick cook
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon marjoram
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
- In a Dutch oven or a soup pot, warm 1 tablespoon of olive oil over medium heat.
- Add the sausage and cook for 4-5 minutes until sausage is lightly browned. Transfer to a plate and cover with foil to keep warm.
- Add the remaining olive oil, onion, carrots, celery and bell pepper. Sauté over medium heat for 5-7 minutes until softened.
- Add the garlic and sauté another minute.
- Add the Italian seasoning, cumin, paprika and tomatoes. Stir together.
- Add the chicken broth and potatoes. Bring to a boil and then reduce heat to medium low.
- Partially cover and simmer for 10-15 minutes.
- Stir in the barley and bring back to a boil.
- Simmer uncovered for 15 minutes until potatoes are tender and barley is plump.
- Remove from heat and add the sausage, Worcestershire sauce and parsley. Serve warm.
Notes:
Calories
656.08Fat (grams)
39.15Sat. Fat (grams)
11.37Carbs (grams)
57.67Fiber (grams)
8.58Net carbs
49.08Sugar (grams)
11.89Protein (grams)
21.45Sodium (milligrams)
2942.29Cholesterol (grams)
82.45