Print

Creamy Bean Soup With Kielbasa

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 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.

Ingredients

Scale
  • 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)

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.

Find it online: https://recipe.ukfinda.com/creamy-bean-soup-with-kielbasa/