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

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 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

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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