Smoked Sausage Barley Soup
Smoked Sausage Barley Soup is a hearty and delicious comfort food meal. Similar to gumbo, it starts with a dark roux and is loaded with vegetables, smoked sausages and pearl barley. Served up with Cornbread or Biscuits for a dinner that will warm you right up.
When cold weather rolls around we are making a pot of soup every week. Rather it’s our smoked sausage and potato soup or mom’s chicken & dumplings, everyone is crowded around the stove ready for a bowl of piping hot soup.
Ingredients for Smoked Sausage Barley Soup:
- Smoked Sausage
- Pearl Barley
- Butter
- All Purpose Flour
- Onion
- Bell Pepper
- Celery
- Carrots
- Okra
- Garlic
- Kosher Salt & Pepper
- Smoked Paprika
- Chili Flakes
- Brown Sugar
- Water
- Beef Base
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How to Make Smoked Sausage Barley Soup:
- Cook pearl barley in water, bringing to a boil. Cover and lower to simmer and cook about 1 hour. Remove from heat and set aside.
- Start the roux in a large soup pan or dutch oven by combining butter and flour. Cook over low heat, stirring continually with a wood spoon.
- Chop the onion, bell peppers, carrots, celery and garlic.
- Cook the chopped vegetables in butter in another pan over medium heat, stirring often until softened and onions just start to brown. Stir in smoked paprika, salt, pepper and brown sugar. Remove from heat and set aside.
- Continue to cook the roux, stirring constantly until it becomes dark brown, like chocolate, about 30 – 45 minutes. Roux should be smooth and should not be sticking to the pan. It’s a good idea to taste the roux to make sure it isn’t burned. If it is burned, you need to start over.
- Mix water with beef base until mixed well.
- Mix vegetables into roux.
- Pour broth into vegetable mixture and bring to a low boil.
- Cook until mixture is heated through and starts to thicken, about 20 minutes.
- Add barley and okra.
- Mix in smoked sausage and lower to simmer for about 10 minutes.
- Add chili flakes and serve.
How to Store and Reheat:
Store in an airtight container in the refrigerator up to 5 days. Soup can be frozen up to 3 months, thaw in refrigerator.
To reheat add to a pan and add additional broth if needed. Cook over medium heat, stirring continuously until heated through, about 8 minutes.
What is Pearl Barley and Where to Find it?
Pearl barley has had the husk and the bran layer removed. It’s loaded with fiber and a great addition to soups and casseroles.
I have been using Bob’s Red Mill Pearl Barley found near the rice at your local market or available on Amazon.
Best Sides for Soup:
We love to serve soup with cornbread, buttermilk biscuits or breadsticks. Sometimes we will also serve a green salad or Greek salad for a restaurant style meal at home.
We have been on quite the kick of making our own sausages and a while back we made a batch of Brisket Smoked Sausage. Our kids thought we were completely crazy grinding up a perfectly good brisket for sausage. But let me tell you, it’s the most delicious smoked sausage I’ve ever tried.
Of course you can use your favorite store bought brand or pick up a few links from your favorite bbq place to make this soup. The blend of flavors from the dark rich roux the vegetables and the smoked sausage is something special.
This soup did not last long at our house, we were basically arguing over who got to eat the last bowl. It’s so good that we are adding it to the menu again this week.
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If you are looking for a hearty comfort food meal, give this soup a try. It’s loaded with delicious layers of flavor and is sure to please the entire family.
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Smoked Sausage Barley Soup
Ingredients
for the roux
- 1/2 cup butter
- 1/2 cup all purpose flour
for the barley
- 1 cup pearl barley
- 3 cups water
for the soup
- 2 tablespoons butter
- 1 onion diced
- 1 bell pepper diced
- 1 carrot diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 6 cups water
- 2 tablespoons beef base
- 1/2 cup sliced okra fresh or frozen
- 1 pound brisket smoked sausage or preferred store brand smoked sausage
- pinch chili flakes
Instructions
- Cook pearl barley in water, bringing to a boil. Cover and lower to simmer and cook about 1 hour. Remove from heat and set aside.
- Start the roux in a large soup pan or dutch oven by combining butter and flour. Cook over low heat, stirring continually with a wood spoon, about 30 - 45 minutes.
- Chop the onion, bell peppers, carrots, celery and garlic.
- Cook the chopped vegetables in butter in another pan over medium heat, stirring often until softened and onions just start to brown. Mix in smoked paprika, salt, pepper and brown sugar. Remove from heat and set aside.
- Continue to cook the roux until it becomes dark brown, like chocolate. Roux should be smooth and should not be sticking to the pan. It's a good idea to taste the roux to make sure it isn't burned. If it is burned, you need to start over.
- Stir vegetables into roux.
- Mix water with beef base until mixed well.
- Stir into vegetable mixture and bring to a low boil. Cook until mixture is heated through and starts to thicken, about 20 minutes.
- Add barley and okra.
- Mix in smoked sausage and lower to simmer for about 10 minutes.
- Add chili flakes and serve immediately.
Notes
Nutrition
My husband saw this on aspicyperspective’s facebook post and strongly hinted this would be a great dinner after the long, cold outdoors workday. Made it last night and my entire family swears it is the best soup they’ve ever had. They kept thanking me and I felt guilty because I just followed your recipe. Well done and Thank You!!
Hi Jody,
So glad y’all enjoyed it. I kept saying it was the best soup I’ve ever ate too. It is perfect for cold weather.
~ Milisa