If you are craving a comforting, hearty meal that wraps you in warmth and satisfaction, this Creamy Bean Soup with Kielbasa Recipe is exactly what you need. Imagine tender slices of kielbasa mingling with creamy white beans in a luscious broth that carries just the right touch of garlic, butter, and a hint of Worcestershire sauce. This soup is not only a celebration of flavors but also a nurturing bowl that’s perfect for chilly evenings or anytime you want a wholesome, flavorful dish that feels like a cozy hug from the inside out.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building layers of flavor, texture, and color. From the smoky kielbasa to the creamy beans and the sweet crunch of carrots, each component makes this soup truly unforgettable.
- Vegetable oil: Helps brown the kielbasa perfectly and prevents sticking.
- Kielbasa: Provides smoky, savory richness and protein that makes the soup hearty.
- Unsalted butter: Adds a silky, comforting depth and helps soften the vegetables.
- Yellow onion: Gives sweetness and aromatic foundation when sautéed.
- Carrots: Contribute natural sweetness and vibrant color.
- Garlic: Brings a fresh, pungent kick to brighten the soup.
- Kosher salt and black pepper: Essential for seasoning and balancing flavors.
- All-purpose flour: Creates a roux that thickens the soup to creamy perfection.
- Chicken broth: Serves as the hearty, flavorful base for the soup.
- Whole milk: Adds creaminess and enriches the broth’s texture.
- Worcestershire sauce: Provides complexity and a subtle tangy umami boost.
- Great Northern white beans: Make the soup filling and add a smooth, creamy body.
- Fresh parsley: Used as a bright, fresh garnish to finish the dish beautifully.
How to Make Creamy Bean Soup with Kielbasa Recipe
Step 1: Brown the Kielbasa
Start by heating vegetable oil in a large pot over medium-high heat. When hot, add the sliced kielbasa and cook until it’s beautifully browned on both sides, about 7 to 9 minutes. Browning the kielbasa seals in its smoky flavor and adds a delightful texture to each bite. Once browned, remove the kielbasa and set it aside for later.
Step 2: Sauté the Vegetables
In the same pot, melt the butter and add the chopped onion, diced carrots, minced garlic, kosher salt, and black pepper. Sauté these for 10 to 12 minutes, or until the onion becomes translucent and the carrots soften. This step builds the aromatic base of the soup and softens the veggies just enough to release their natural sweetness.
Step 3: Make a Roux
Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir well to combine. Cook for about 1 minute to get rid of the raw flour taste and to create a roux, which will give your soup that signature creamy texture.
Step 4: Add the Liquids
Slowly pour in the chicken broth, whole milk, and Worcestershire sauce, stirring constantly to blend everything together smoothly. Bring the mixture to a gentle simmer, watching as the soup begins to thicken and develop its velvety body.
Step 5: Simmer with Beans and Kielbasa
Return the browned kielbasa to the pot and add the rinsed and drained Great Northern beans. Lower the heat to medium-low and let everything simmer gently for 15 to 20 minutes. This simmering step allows the flavors to marry and the soup to thicken to that perfect creamy consistency everyone loves.
How to Serve Creamy Bean Soup with Kielbasa Recipe
Garnishes
Fresh parsley is the classic choice for garnishing this soup, adding a burst of green and a fresh herbal note that brightens every spoonful. You could also try a sprinkle of smoked paprika or a few grinds of black pepper for extra color and a subtle kick.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast, perfect for soaking up every last bit of the creamy broth. A simple green salad with a light vinaigrette helps balance the richness of the soup and adds a crisp, refreshing contrast.
Creative Ways to Present
Serve this soup in rustic bowls with a swirl of sour cream or a dollop of crème fraîche on top for extra indulgence. For a fun twist, add a sprinkle of shredded sharp cheddar or crumbled crispy bacon just before serving. These little touches make the experience feel extra special without much effort.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Bean Soup with Kielbasa Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This soup freezes beautifully. Transfer cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some headspace as the soup will expand when frozen.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm the soup gently on the stove over low heat, stirring occasionally to keep it creamy and prevent sticking. You may want to add a splash of milk or broth if it needs loosening up.
FAQs
Can I use a different sausage instead of kielbasa?
Absolutely! While kielbasa brings a wonderful smoky flavor, you can swap it with smoked sausage or even chorizo for a different but equally delicious twist.
Is it possible to make this soup vegetarian?
Yes, just replace the kielbasa with smoked tofu or mushrooms and use vegetable broth instead of chicken broth. The Worcestershire sauce adds umami, but look for a vegetarian version to keep it fully plant-based.
Can I use dried beans instead of canned?
You can, but be sure to soak and cook the dried beans fully before adding them to the soup, as canned beans are already soft and ready to go.
What can I do if the soup is too thick?
Simply stir in a little extra chicken broth or milk to thin it out to your desired consistency. Soup thickness can vary depending on factors like flour absorption and simmering time.
How spicy is this Creamy Bean Soup with Kielbasa Recipe?
This version is mild to medium in spice, relying more on savory and smoky flavors. Feel free to add crushed red pepper flakes or a dash of hot sauce if you like a bit of heat.
Final Thoughts
This Creamy Bean Soup with Kielbasa Recipe is one of those dishes you’ll want to keep in your regular rotation, especially when you crave something nurturing and soul-warming. It’s easy to make, packed with flavor, and flexible enough to suit your tastes. I promise, once you try it, you’ll be looking forward to that first spoonful all day long. Give it a go—you might just find your new favorite comfort food!
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Creamy Bean Soup with Kielbasa Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Creamy Bean Soup with Kielbasa is a hearty and flavorful dish perfect for cozy dinners. Featuring tender slices of browned kielbasa cooked with sautéed vegetables, a luscious roux, and creamy broth combined with Great Northern white beans, this soup offers a satisfying blend of textures and savory flavors. Garnished with fresh parsley, it’s easy to prepare and serves eight, making it ideal for family meals or meal prep.
Ingredients
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 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
Garnish
- Fresh parsley, for garnish
Instructions
- Brown Kielbasa: Heat the vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, approximately 7 to 9 minutes. Remove the kielbasa from the pot and set aside to retain its flavor and crispiness.
- Sauté Vegetables: In the same pot, melt the unsalted butter over medium heat. Add the chopped onion, diced carrots, minced garlic, kosher salt, and black pepper. Cook for 10 to 12 minutes, stirring occasionally, until the onion becomes translucent and the carrots are tender.
- Make a Roux: Sprinkle the all-purpose flour evenly over the cooked vegetables and stir thoroughly to combine. Cook for about 1 minute to eliminate the raw flour taste and to start thickening the base of the soup.
- Add Liquids: Gradually pour in the chicken broth, whole milk, and Worcestershire sauce while stirring continuously. Bring the mixture to a gentle simmer ensuring everything is well incorporated.
- Simmer with Beans and Kielbasa: Return the browned kielbasa slices to the pot and add the rinsed and drained Great Northern white beans. Reduce heat to medium-low and let the soup simmer uncovered for 15 to 20 minutes. Stir occasionally until the soup thickens and flavors meld.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately for a comforting meal.
Notes
- For a thicker soup, simmer a bit longer or add more flour when making the roux.
- You can substitute turkey kielbasa or another smoked sausage for a leaner option.
- Use low-fat milk or a dairy alternative for a lighter version of the soup.
- The soup can be refrigerated for up to 4 days and reheated gently on the stovetop.
- Garnish with additional toppings like shredded cheese or croutons for extra texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
