Description
This Creamy Bean Soup with Kielbasa combines the hearty flavors of smoky kielbasa, tender white beans, and creamy broth into a comforting bowl of deliciousness. Each bite offers a balance of rich creaminess and the mild sweetness of carrots, complemented by the savory taste of garlic and Worcestershire sauce. This soup is a warm and filling meal that’s perfect for cooler days.
Ingredients
1 tablespoon vegetable oil
2 rings kielbasa (13 ounces each), sliced into 1/4-inch slices
3 tablespoons unsalted butter
1 large yellow onion, chopped (about 1 cup)
2 medium carrots, peeled and diced into 1/4-inch pieces (about 1 cup)
2 teaspoons garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 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
In a large pot over medium-high heat, heat the vegetable oil. Add the sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Remove kielbasa from the pot and set aside on a plate to keep warm.
In the same pot, melt the butter. Add the onion, carrots, garlic, salt, and pepper. Stir to combine and cook for 10-12 minutes, or until the onion turns translucent and the carrots start to soften.
Sprinkle flour over the vegetable mixture, stirring well to coat. Cook for an additional minute.
Gradually pour in the chicken broth, milk, and Worcestershire sauce, stirring to combine. Bring the soup to a simmer.
Return the browned kielbasa to the pot and add the beans. Reduce heat to medium-low and let the soup simmer, stirring occasionally, until it thickens, about 15-20 minutes.
Garnish with fresh parsley before serving. Enjoy warm!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 420