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German Sausage and Barley Soup (Graupensuppe) | www.oliviascuisine.com | An easy and delicious soup recipe for the cold weather. Comfort food at its best! #OktoberOnTheFarm #ad

German Sausage and Barley Soup (Graupensuppe)

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
author: Olivia's Cuisine
4.81 from 42 votes
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Ingredients  

  • 4 slices of bacon, cut into big chunks
  • 14 oz. Hillshire Farms Polska Kielbasa sausage, cut into 4 big chunks
  • 2 tablespoons of butter, if necessary
  • 1 large onion, chopped
  • 1 cup 2 leeks chopped leeks (white and light green parts only)
  • 1 cup chopped carrots, about 2 small carrots
  • 1/2 cup celery, chopped (about 1 stalk of celery)
  • 1 cup chopped russet potato, peeled
  • 1 cup pearl barley
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 6 cups chicken broth
  • Salt and pepper to taste
  • Freshly grated nutmeg to taste
  • Chopped parsley to garnish

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.
  • Remove the bacon and sausages. Discard the bacon and thinly slice the sausages.
  • Serve hot, garnished with chopped parsley and the sliced sausage.
Author: Olivia's Cuisine