KIELBASA, KALE AND BARLEY SOUP

KIELBASA, KALE AND BARLEY SOUP image

Yield 8 servings

Number Of Ingredients 10

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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)

Steps:

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). Find smoked paprika at stores that carry a wide selection of gourmet foods or from Penzeys (11322 S.E. 82nd Ave. or at www.penzeys.com). per serving: calories 260 (23% from fat); protein: 15.6 grams; total fat: 6.5 grams; saturated fat: 1.6 grams; cholesterol: 30.6 mg; sodium: 1099 mg; carbohydrate: 36.9 grams; dietary fiber: 3.9 grams