Kielbasa, Kale and Barley Soup

March 13, 2010 | By andrea | Filed in: Comfort Food, Main Dish, Quick Cooking, Recipes, Soup/Stew, Turkey.

I made this soup recently when I was hankering for a hot bowl of soup to chase away the winter blahs. It’s simple yet hearty and delicious.

I loved the combination of turkey kielbasa and smoked paprika, both of which added rich and smoky flavors to the soup. I also added some chopped carrots and diced tomatoes for extra color and flavor. Serve the soup with crusty bread and you’ve got a perfect meal for a dreary Pacific Northwest day!

Kielbasa, Kale and Barley Soup
-recipe from Oregonian FOODday, (December 1, 2009)

This robust, sausage-laden soup definitely fits the bill. It’s filling, flavorful and healthful, too, so you don’t have to feel guilty about tucking into a big bowl.

To keep the fat content low, we used turkey kielbasa instead of regular kielbasa. Then we added barley for its fiber and toothsome texture. Potatoes and kale add loads of vitamins A and C — about double the recommended daily allowance — as well as iron and calcium. This recipe makes a big batch, so you’ll have plenty to stash in your freezer for another rainy day. Makes 8 servings

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
8 cups chicken broth
1/2 cup pearl barley
1 bunch lacinato kale (also called dinosaur kale or cavalo nero) or chard, ribs removed, leaves chopped
4 yukon gold or new potatoes, diced
14 ounces turkey kielbasa, split in half lengthwise and cut into 1/4-inch pieces
1/2 teaspoon smoked paprika (see note below)

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-low heat. Add the onions and garlic and sauté, stirring frequently, for 5 minutes.

Add the broth and barley, and season with salt and pepper to taste. Bring to a boil and cook barley for 15 minutes. Add the kale and potatoes and cook for another 15 minutes, until potatoes are almost tender.

Stir in the kielbasa and smoked paprika and cook until sausage is heated through and potatoes are tender when pierced with a fork, about 5 minutes more.

Note:Spanish smoked paprika, also called pimentón de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante).

From Linda Faus, FOODday test kitchen director

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4 comments on “Kielbasa, Kale and Barley Soup

  1. Ron Ares says:

    Sounds good, except for the soup part. You know where I stand on this issue.

  2. lori ares says:

    My husband (Ron) is FULL of it as he LOVED this soup. Made it last night and as you know started sharing it with friends because he isn’t a soup guy. ….then he tasted it and we stopped sharing with others.

    Thanks Andrea, this was quick, healthy (did turkey kielbasa and baby reds with orzo) and inexpensive to make.

  3. Dana says:

    This was fabulous! I doubled the barley for the fiber, halved the potatoes and added carrots. I had to cook it for over an hour for the barley to “pop” and become tender. I followed the recipe and then increased cooking time by a half hour at the end. If not, the barley would have been hard as a rock.

  4. Pat says:

    Keep this recipe