Description
Indulge in the rich and hearty flavors of this Creamy Bean Soup with Kielbasa. This soup combines savory kielbasa with creamy beans, vegetables, and a touch of cream for a comforting and satisfying meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 14 ounces kielbasa sausage, sliced into half-moons
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
- 4 cups chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Salt to taste
- 2 cups chopped spinach or kale (optional)
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil and cook kielbasa: Heat olive oil in a large soup pot over medium heat. Add the kielbasa and cook until lightly browned. Remove and set aside.
- Sauté vegetables: In the same pot, add onion, garlic, carrots, and celery. Sauté until softened. Stir in thyme, paprika, and pepper.
- Cook soup: Add beans, chicken broth, and half of the cooked kielbasa. Simmer for 15–20 minutes. Partially blend the soup with an immersion blender for a creamy texture.
- Finish soup: Stir in heavy cream, Dijon mustard, remaining kielbasa, and greens if using. Simmer for another 5 minutes.
- Serve: Adjust seasoning and serve hot, garnished with parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Smoked turkey sausage can be used as a substitute for kielbasa.
- This soup thickens as it sits and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 55mg
