| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
Ingredients
- 4 slices Bacon cut into chunks
- 14 oz Kielbasa Sausage sliced
- 2 tablespoons Butter if necessary
- 1 large Onion chopped
- 1 cup Leeks chopped, 2 leeks, white and light green parts only
- 1 cup Carrots chopped, about 2 small
- 1/2 cup Celery chopped, about 1 stalk
- 1 cup Potato chopped, peeled
- 1 cup Barley
- 1 tsp Oregano
- 1/2 tsp Paprika
- 6 cups Chicken Broth
- Salt to taste
- Pepper to taste
- Nutmeg to taste
- Parsley to garnish
Ingredients
|
Instructions
- In a large dutch oven, over medium high heat, cook the bacon and the sausage until browned, about 5 minutes.
- Remove and reserve.
- If necessary, add 2 tablespoons of butter. (You might also have to remove some of the bacon fat, if it's too much or if it looks burnt).
- Lower the heat to medium and sauté the onions until translucent, about 2 minutes.
- Add the leeks, the carrots, the celery and the potatoes and cook until softened, about 5 minutes.
- Add the barley and let it cook with the veggies for a minute, stirring constantly.
- Season with salt, pepper, oregano, paprika and nutmeg.
- Add back the bacon and the sausage.
- Add the chicken broth and bring the soup to a boil. Once it boils, lower the heat to low, cover and simmer for 45 minutes to 1 hour or until the barley and the potatoes are cooked.
- Serve hot, garnished with chopped parsley.
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