Creamy Bean Soup with Kielbasa Recipe

Introduction

This creamy bean soup with kielbasa is a comforting and hearty dish perfect for chilly days. Packed with tender vegetables, smoky sausage, and a rich broth, it’s easy to make and satisfying for the whole family.

Ingredients

• 1 tablespoon vegetable oil
• 2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices
• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped (about 1 cup)
• 2 medium carrots, peeled and diced into ¼-inch pieces (about 1 cup)
• 2 teaspoons garlic, minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup (31 g) all-purpose flour
• 3 cups (720 g) chicken broth
• 1 cup (245 g) whole milk
• 2 tablespoons Worcestershire sauce
• 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
• Parsley, for garnish

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Remove the kielbasa and set aside on a plate to keep warm.
2. Step 2: In the same pot, melt the butter. Add the chopped onion, diced carrots, minced garlic, kosher salt, and black pepper. Stir to combine and cook for 10-12 minutes, until the onion is translucent and carrots begin to soften.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 more minute to remove the raw flour taste.
4. Step 4: Pour in the chicken broth, whole milk, and Worcestershire sauce. Stir to combine and bring the mixture to a simmer.
5. Step 5: Return the browned kielbasa to the pot and add the rinsed white beans.
6. Step 6: Reduce heat to medium-low and simmer, stirring occasionally, until the soup thickens and flavors meld, about 15-20 minutes.

Tips & Variations

• For added texture, reserve some cooked carrots and beans before blending the soup for a creamier consistency with chunky bits.
• Substitute turkey kielbasa for a leaner option or use smoked sausage if kielbasa is unavailable.
• Add a pinch of smoked paprika or cayenne pepper for a slight smoky heat.
• Use low-sodium chicken broth to control the salt content.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; cool completely before freezing in portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried beans thoroughly before adding them to the soup. This will ensure they are tender and prevent them from absorbing too much liquid during simmering.

Is it possible to make this soup vegetarian?

Absolutely. Replace kielbasa with smoked tofu or mushrooms for a similar smoky flavor and omit the Worcestershire sauce or use a vegetarian brand. Use vegetable broth instead of chicken broth for a fully vegetarian version.

Creamy Bean Soup with Kielbasa Recipe

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★★★★★

4.7 from 50 reviews

• Author: Harry
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Creamy Bean Soup with Kielbasa is a hearty and comforting dish featuring browned kielbasa, tender vegetables, and creamy white beans simmered together to create a rich, flavorful soup perfect for chilly days or a satisfying meal any time of year.

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Ingredients

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Main Ingredients

• 1 tablespoon vegetable oil
• 2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices
• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped (about 1 cup)
• 2 medium carrots, peeled and diced into ¼-inch pieces (about 1 cup)
• 2 teaspoons minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup (31 g) all-purpose flour
• 3 cups (720 g) chicken broth
• 1 cup (245 g) whole milk
• 2 tablespoons Worcestershire sauce
• 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
• Parsley, for garnish

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Instructions

1. Brown the Kielbasa: Heat the vegetable oil in a large pot over medium-high heat. Once hot, add the sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Remove the kielbasa from the pot and set aside on a plate to keep warm.
2. Sauté Vegetables: In the same pot, melt the unsalted butter. Add the chopped onion, diced carrots, minced garlic, kosher salt, and black pepper. Stir to combine and cook for 10-12 minutes, until the onion is translucent and the carrots begin to soften.
3. Add Flour: Sprinkle the all-purpose flour over the vegetables, stirring well to coat them evenly. Continue cooking for an additional minute to remove the raw flour taste.
4. Add Liquids and Simmer: Pour in the chicken broth, whole milk, and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer.
5. Combine Kielbasa and Beans: Return the browned kielbasa to the pot and then add the rinsed and drained Great Northern beans.
6. Thicken the Soup: Reduce heat to medium-low and let the soup simmer, stirring occasionally, until thickened, about 15-20 minutes. Adjust seasoning if needed.
7. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

• For a thicker soup, you can use a hand blender to partially puree some of the beans before adding the kielbasa back in.
• Feel free to substitute turkey kielbasa for a leaner option.
• This soup stores well in the fridge for up to 3 days and tastes even better the next day.
• Use low-sodium chicken broth to control the saltiness of the soup.
• The soup can be frozen for up to 2 months; thaw and reheat gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Bean Soup, Kielbasa Soup, Easy Soup Recipe, Hearty Soup, White Bean Soup, Comfort Food, Stovetop Soup