Creamy Bean Soup with Kielbasa

This creamy bean soup with kielbasa has become my winter comfort food staple, offering a perfect balance of smoky sausage and velvety beans in every spoonful. The rich, savory broth brings everything together for a meal that feels like a warm hug on cold evenings.

I first made this soup during a particularly brutal winter storm when I needed something substantial but didn't want to venture to the grocery store. My family was so impressed that it's now requested at least twice a month during soup season.

Ingredients

• 1 tablespoon vegetable oil provides the base for browning the kielbasa which creates essential flavor
• 2 rings kielbasa sliced into rounds gives this soup its signature smoky flavor and hearty texture
• 3 tablespoons unsalted butter creates richness and helps build the roux
• 1 large yellow onion chopped adds sweetness when slowly cooked down
• 2 medium carrots diced small for natural sweetness and beautiful color
• 2 teaspoons minced garlic for aromatic depth without overpowering
• 1/2 teaspoon kosher salt enhances all other flavors
• 1/2 teaspoon black pepper adds subtle heat and dimension
• 1/4 cup all-purpose flour thickens the soup and creates the creamy texture without heavy cream
• 3 cups chicken broth forms the savory base of the soup
• 1 cup whole milk adds creaminess without making the soup too heavy
• 2 tablespoons Worcestershire sauce provides umami depth that complements the kielbasa
• 2 cans Great Northern white beans rinsed and drained offer creaminess and heartiness
• Fresh parsley for garnish brings color and fresh flavor

Step-by-Step Instructions

Brown the Kielbasa

Heat vegetable oil in a large pot over medium-high heat until shimmering. Add the sliced kielbasa in a single layer, working in batches if needed. Cook until deeply browned on both sides, about 7-9 minutes total, turning halfway through. This browning process creates essential flavor compounds that will infuse the entire soup. Transfer the browned kielbasa to a plate and set aside.

Sauté the Vegetables

In the same pot, melt the butter, allowing it to incorporate with the kielbasa drippings. Add the chopped onion, diced carrots, minced garlic, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the onions become translucent and the carrots begin to soften. Be patient here as this slow cooking develops the vegetables' natural sweetness.

Create the Roux

Sprinkle the flour evenly over the softened vegetables and stir continuously for about one minute. The mixture will look paste-like and slightly dry. This step cooks out the raw flour taste while creating the thickening base for your soup. The roux should smell slightly nutty when ready.

Build the Broth

Gradually pour in the chicken broth, milk, and Worcestershire sauce while whisking constantly to prevent lumps from forming. Bring this mixture to a gentle simmer, stirring frequently as it begins to thicken. You'll notice the liquid transform into a silky, slightly thickened base.

Combine Everything

Return the browned kielbasa to the pot along with the drained and rinsed beans. Stir gently to incorporate all ingredients without breaking up the beans. This is where all your carefully built flavors come together.

Simmer to Perfection

Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally to prevent sticking. During this time, the soup will thicken to a creamy consistency, the beans will become tender, and all flavors will meld together beautifully. Taste and adjust seasoning if necessary before serving.

Bookmark

My favorite aspect of this soup is how the beans partially break down during cooking, naturally thickening the broth while maintaining enough texture for a satisfying bite. I learned this technique from my grandmother, who would make a similar bean soup whenever the family gathered for Sunday dinners.

Storage and Reheating

This soup stores exceptionally well in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as the ingredients have time to meld together. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened too much during storage. For longer storage, this soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Customizing Your Soup

The beauty of this recipe lies in its adaptability. Feel free to swap the kielbasa for smoked ham, bacon, or even smoked turkey for a lighter option. If Great Northern beans aren't available, cannellini or navy beans make excellent substitutes with similar creamy textures. For a vegetable boost, consider adding a handful of baby spinach or kale during the final few minutes of cooking. You can also adjust the consistency to your preference by adding more broth for a thinner soup or mashing some of the beans against the side of the pot for an even creamier texture.

Serving Suggestions

This hearty soup needs little accompaniment, but a slice of crusty bread or homemade cornbread makes it even more satisfying. For a complete meal, serve with a simple side salad dressed with vinaigrette to cut through the richness. During special occasions, I like to set out small bowls of toppings such as shredded cheese, chopped green onions, and crispy bacon bits so everyone can customize their bowl. A dash of hot sauce adds a pleasant kick for those who enjoy a bit of heat.

Recipe Q&A

→ Can I use different beans for this soup?

Absolutely! While Great Northern beans create the ideal creamy texture, you can substitute cannellini, navy beans, or even pinto beans. Each variety will slightly change the flavor profile but maintain the hearty consistency. Just ensure they're thoroughly rinsed and drained before adding.

→ How can I make this soup thicker or thinner?

For a thicker consistency, increase the flour to 1/3 cup or mash some of the beans before adding them to the pot. To thin the soup, simply add more chicken broth or milk until reaching your desired consistency. Remember that the soup naturally thickens as it cools.

→ What can I use instead of kielbasa?

Smoked sausage, andouille, chorizo, or even ham would work well as substitutes for kielbasa. Each will impart different flavor notes to your soup. For a lighter option, try using smoked turkey sausage. The key is finding a protein that offers the smoky depth that complements the creamy beans.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months in airtight containers. The dairy content may cause slight texture changes upon thawing, so reheat gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth or milk to restore the original consistency.

→ How can I make this soup dairy-free?

Substitute the butter with olive oil or plant-based butter, and replace the milk with unsweetened coconut milk, oat milk, or additional chicken broth. These alternatives maintain the soup's creamy texture while accommodating dairy restrictions. You may need to adjust seasonings slightly as dairy-free options can alter the flavor profile.

→ What sides pair well with this soup?

Crusty bread, garlic bread, or a rustic baguette makes the perfect companion for dipping. For a complete meal, serve with a simple green salad dressed with vinaigrette. Cornbread also pairs wonderfully, offering a subtle sweetness that balances the savory soup flavors.