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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Liquids and Simmer: Pour in the chicken broth, whole milk, and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer.
- Combine Kielbasa and Beans: Return the browned kielbasa to the pot and then add the rinsed and drained Great Northern beans.
- 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.
- 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
