Creamy Bean Soup With Kielbasa

Introduction

Looking for a comforting and hearty meal that will warm you from the inside out? Look no further than this Creamy Bean Soup with Kielbasa recipe. Perfect for chilly evenings, this dish combines rich flavors and satisfying textures, making it a go-to choice for family dinners or a cozy night in. Packed with protein-rich kielbasa, creamy beans, and a medley of vegetables, it’s a bowlful of delicious comfort.

Ingredients

To make this Creamy Bean Soup with Kielbasa, you’ll need:

• 1 tablespoon olive oil
• 1 pound kielbasa sausage, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup dried white beans (such as navy or cannellini), soaked overnight and drained
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

this recipe

1. Prepare the Kielbasa:
   Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned on all sides. Remove the kielbasa from the pot and set aside.
2. Sauté the Vegetables:
   In the same pot, add the diced onion, garlic, carrots, and celery. Cook until the vegetables are tender and the onion is translucent, about 5-7 minutes.
3. Combine Ingredients:
   Return the kielbasa to the pot. Add the soaked beans, chicken or vegetable broth, bay leaf, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes to 1 hour, or until the beans are tender.
4. Blend the Soup:
   Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth and creamy. (Alternatively, you can blend the soup in batches using a countertop blender.)
5. Finish the Soup:
   Stir in the heavy cream and season with salt and pepper to taste. Heat the soup through, then ladle into bowls.
6. Garnish and Serve:
   Garnish each bowl with chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.

Tips and Variations

• Bean Variety: Feel free to use other types of beans like chickpeas or kidney beans if you prefer.
• Spice it Up: Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat.
• Vegetarian Option: Replace kielbasa with a vegetarian sausage or omit it entirely for a vegetarian version.

Nutritional Benefits

This Creamy Bean Soup with Kielbasa is not only delicious but also packed with nutrients. Beans are an excellent source of fiber and protein, while kielbasa adds a savory depth of flavor. The addition of vegetables boosts the soup’s vitamin and mineral content, making it a wholesome choice for any meal.

Conclusion

Creamy Bean Soup with Kielbasa is a perfect recipe to add to your repertoire for cozy meals and family gatherings. With its rich, creamy texture and hearty ingredients, it’s sure to become a favorite in your household. Enjoy a bowl of this comforting soup and experience the ultimate in warmth and satisfaction.

Serving and Storage Tips for Creamy Bean Soup with Kielbasa

Serving Tips

1. Accompaniments: Serve the soup with a side of crusty bread, such as a baguette or sourdough, for dipping. A side salad with a light vinaigrette can also complement the meal and add a fresh crunch.
2. Garnishes: Enhance the flavor and presentation of the soup by garnishing with freshly chopped parsley, a sprinkle of grated Parmesan cheese, or a drizzle of extra virgin olive oil.
3. Temperature: This soup is delicious both hot and warm. If serving it at a gathering, consider keeping it in a slow cooker set on low to maintain its warmth throughout the event.
4. Portion Size: For a hearty meal, serve the soup in large bowls. It’s filling enough to be a standalone dish or can be served as an appetizer before a main course.

Storage Tips

1. Refrigeration: Store leftover soup in an airtight container in the refrigerator. It will keep for up to 3-4 days. Be sure to let the soup cool to room temperature before transferring it to the fridge to maintain its texture and flavor.
2. Freezing: To freeze, let the soup cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. For best results, portion the soup into individual servings for easy thawing.
3. Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened during storage, you may need to add a little broth or water to reach your desired consistency. Avoid reheating it in the microwave if you want to maintain the creamy texture.
4. Thickening After Freezing: If the soup becomes too thick after freezing and reheating, simply stir in a bit more cream or broth to restore its creamy consistency.

By following these serving and storage tips, you can enjoy your Creamy Bean Soup with Kielbasa at its best, whether you’re serving it fresh or reheating leftovers.

1. Can I use canned beans instead of dried beans for this recipe?

Yes, you can use canned beans as a substitute for dried beans to save time. If using canned beans, drain and rinse them before adding them to the soup. You can skip the soaking and simmering steps, but you may need to reduce the cooking time since the beans are already cooked. Add the canned beans in the last 15-20 minutes of cooking to heat through.

2. Can I make this soup ahead of time?

Absolutely! Creamy Bean Soup with Kielbasa can be made ahead of time. Prepare the soup according to the recipe and let it cool completely before storing it in an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving.

3. Is there a vegetarian version of this soup?

Yes, you can make a vegetarian version of this soup by omitting the kielbasa and using vegetable broth instead of chicken broth. To add flavor and protein, consider using vegetarian sausage or extra beans, and increase the seasoning to suit your taste.

4. How can I adjust the thickness of the soup?

If the soup is too thick, you can adjust the consistency by adding additional broth or water while reheating. If it’s too thin, let it simmer uncovered for a bit longer to thicken. For a creamier texture, you can also stir in more heavy cream or a bit of sour cream.

Creamy Bean Soup With Kielbasa

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 This flavorful soup features slices of kielbasa sausage, creamy white beans, and a medley of vegetables simmered together to create a rich and satisfying meal. It’s a delightful blend of smoky, savory, and creamy flavors that come together in a comforting bowl.

• Author: Stephanie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound kielbasa sausage, sliced into 1/4-inch rounds
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 2 cans (15 ounces each) Great Northern beans, drained and rinsed
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Salt, to taste
• Fresh parsley, chopped, for garnish (optional)

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Instructions

• Sauté the Sausage:

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.

• Cook the Vegetables:

  • In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  • Stir in the minced garlic, smoked paprika, dried thyme, dried oregano, and black pepper. Cook for an additional minute until fragrant.

• Simmer the Soup:

  • Return the browned kielbasa to the pot.
  • Add the chicken broth and Great Northern beans. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes.

• Thicken the Soup:

  • In a small bowl, whisk together the heavy cream and all-purpose flour until smooth.
  • Slowly pour the cream mixture into the soup, stirring continuously to prevent lumps.
  • Continue to simmer the soup for an additional 10 minutes, allowing it to thicken.

• Season and Serve:

  • Taste and adjust seasoning with salt as needed.
  • Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.

Notes

• Beans: Great Northern beans are recommended for their creamy texture, but cannellini beans can be used as a substitute.
• Consistency: If the soup becomes too thick, add additional chicken broth to reach the desired consistency.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.