Barley soup with smoked kielbassa

Every Sunday when the  weather starts to change, we make a big pot of soup. Its the perfect comfort food when its cold outside! Add some fresh homemade bread and your house smells like a country cabin! It smells amazing here today. So here you go -  please post your comments if you get a chance to make this. You won't regret it!

16 cups chicken broth
1 1/4 cup pearl barley
4 large smoked kielbasa sausages (6-7 inches long)
2 fresh bay leaves
2 T extra virgin olive oil
1/2 large head of cabbage, chopped
2 large onions, finely chopped
3 large carrots, peeled and finely chopped
3 large celery stalks with leaves finely chopped
3 T fresh parsley, minced
2 - 3 inch sprigs fresh rosemary ( or 2 t dried)
3 T tightly packed fresh marjoram leaves, minced (or 1 T dried)
4 cloves garlic minced
2 large potatoes peeled and diced
2 1/2 t salt
1 t pepper
1-2 T aged cheese - like provolone etc.

In a large stock pot add the chicken broth, barley  and bay leaves and bring to a boil. In a large skillet heat the kielbasas until brown on all sides and heated through. Slice thin and add to the broth. In the same skillet  heat the olive oil and add the cabbage, cook and stir until it starts to change color 10-15 minutes. Then add onions, carrots, celery, parsley, rosemary and garlic and  cook until the onions start to brown about 15 minute, stirring often. Add this to the stock. Again in the same skillet add a little olive oil, potatoes and marjoram. Cook until the potatoes are slightly soft and add this to the stock.
Add a little salt and pepper to each batch that you are adding to the stock.
Grate a little fresh cheese on top and enjoy!
On a side note, I would probably make the barley separately. It soaks up too much of the soup!

I've always made soup for the hunters when they came home from the hunt. About 25 years ago I made a soup that everyone loved.  Everyone went for seconds and even thirds. Needless to say the 2 gallons of soup was gone. I have never been able to find the recipe, I've been through my cookbooks too many times to count and still no recipe. This is very close to that recipe. I think the Kielbasa is a big part of this soup and the flavor is amazing.  This sausage came from Cosco and I posted a picture of the package below.  Its too crazy because Tom and I remember the soup like it was yesterday - and finally I think we might have it here.