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

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

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.
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.
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.
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.
Combine Kielbasa and Beans: Return the browned kielbasa slices to the pot and add the rinsed and drained Great Northern white beans.
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.
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