Creamy Bean Soup with Kielbasa Recipe

Introduction

Creamy Bean Soup with Kielbasa is a comforting and hearty dish perfect for chilly days. This rich soup combines tender vegetables, creamy beans, and flavorful kielbasa sausage for a satisfying meal that’s easy to prepare.

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
• Parsley, for garnish

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Remove the kielbasa and set aside on a plate to keep warm.
2. Step 2: In the same pot, melt the butter. Add the chopped onion, diced carrots, minced garlic, salt, and pepper. Stir well and cook for 10-12 minutes until the onion is translucent and the carrots begin to soften.
3. Step 3: Sprinkle the flour over the vegetables and stir thoroughly. Cook for another minute to remove the raw flour taste.
4. Step 4: Pour in the chicken broth, whole milk, and Worcestershire sauce. Stir to combine and bring the mixture to a gentle simmer.
5. Step 5: Return the browned kielbasa to the pot and add the rinsed beans.
6. Step 6: Reduce the heat to medium-low and simmer the soup, stirring occasionally, until it thickens, about 15-20 minutes.

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes when cooking the vegetables.
• You can substitute smoked sausage if kielbasa is not available.
• Use low-sodium chicken broth to control the saltiness of the soup.
• Garnish with freshly chopped parsley or a sprinkle of grated Parmesan for extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after cooling, add a splash of broth or milk while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this soup?

Yes, you can substitute Great Northern beans with cannellini or navy beans. Make sure to rinse and drain canned beans before adding them to the soup.

Is this soup freezer-friendly?

This soup can be frozen for up to 2 months. Cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stove.

Creamy Bean Soup with Kielbasa Recipe

---

★★★★★

4.6 from 82 reviews

• Author: Aiden
• Total Time: 55 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Creamy Bean Soup with Kielbasa is a hearty, comforting dish perfect for chilly days. It features browned slices of kielbasa sausage simmered with sautéed onions, carrots, garlic, and tender Great Northern white beans in a rich, creamy broth thickened with a touch of flour and enhanced with Worcestershire sauce. Garnished with fresh parsley, this soup combines savory smokiness and creamy textures in every spoonful.

---

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 tablespoon vegetable oil
• 2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices

Vegetables and Aromatics

• 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

Dairy and Sauces

• 3 tablespoons unsalted butter
• 1 cup (245 g) whole milk
• 2 tablespoons Worcestershire sauce

Pantry Staples

• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup (31 g) all-purpose flour
• 3 cups (720 g) chicken broth
• 2 cans (15 ounces each) Great Northern white beans, rinsed and drained

Garnish

• parsley, for garnish

---

Instructions

1. Brown the Kielbasa: Heat vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Remove from the pot and set aside on a plate to keep warm.
2. Sauté Vegetables: In the same pot, melt unsalted butter. Add 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 start to soften.
3. Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat. Continue cooking for about one minute to cook off the raw flour taste.
4. Add Liquids and Sauce: Pour in the chicken broth, whole milk, and Worcestershire sauce. Stir thoroughly to combine all ingredients and bring the mixture to a gentle simmer.
5. Combine Kielbasa and Beans: Return the browned kielbasa slices to the pot and add the rinsed and drained Great Northern white beans.
6. Simmer the Soup: Reduce heat to medium-low and let the soup simmer, stirring occasionally until the soup thickens, about 15-20 minutes. This allows flavors to meld and the soup to reach creamy consistency.
7. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

• For a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.
• You can substitute the kielbasa with another smoked sausage or even turkey sausage for a leaner option.
• If you prefer a thicker soup, puree a portion of the beans before adding them back to the pot.
• Use low-fat milk for a lighter calorie version, but whole milk adds a richer creaminess.
• This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Bean Soup, Kielbasa Soup, Comfort Food Soup, Hearty Bean Soup, Great Northern Beans, Sausage Soup