Creamy Bean Soup with Kielbasa (Print Version)
A hearty combination of smoky kielbasa, creamy beans, and savory broth creating the ultimate comfort food for chilly evenings.
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon vegetable oil
02 -
2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices
03 -
3 tablespoons unsalted butter
04 -
1 large yellow onion, chopped (about 1 cup)
05 -
2 medium carrots, peeled, diced into ¼-inch pieces (about 1 cup)
06 -
2 teaspoons minced garlic
→ Seasonings & Liquids
07 -
½ teaspoon kosher salt
08 -
½ teaspoon black pepper
09 -
¼ cup (31 g) all-purpose flour
10 -
3 cups (720 g) chicken broth
11 -
1 cup (245 g) whole milk
12 -
2 tablespoons Worcestershire sauce
→ Beans & Garnish
13 -
2 cans (15 ounces each) Great Northern white beans, rinsed and drained
14 -
Fresh parsley, for garnish
# Steps:
01 -
Heat vegetable oil in a large pot over medium-high heat. Add sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Remove kielbasa from pot and set aside on a plate.
02 -
In the same pot, melt butter. Add chopped onion, carrots, garlic, salt, and pepper. Stir to combine and cook for 10-12 minutes, or until onion becomes translucent and carrots begin to soften.
03 -
Sprinkle flour over the vegetables and stir thoroughly. Continue cooking for another minute to remove raw flour taste.
04 -
Pour in chicken broth, milk, and Worcestershire sauce. Stir to combine and bring mixture to a simmer.
05 -
Return browned kielbasa to the pot and add drained white beans.
06 -
Reduce heat to medium-low and simmer, stirring occasionally, until soup has thickened to desired consistency, about 15-20 minutes. Garnish with fresh parsley before serving.
# Notes:
01 -
This soup combines the smokiness of kielbasa with the creamy richness of beans and savory broth, making it perfect for cooler weather.
02 -
For a thicker consistency, mash some of the beans before adding to the pot.