Indulge in the rich blend of smoky Kielbasa, creamy beans, and savory broth with our Creamy Bean and Kielbasa Soup. This flavorful dish is perfect for creating a cozy and satisfying meal, especially during cooler weather. This soup is perfect with a side of our simple rustic bread!
Ingredients
Kielbasa: also known as ring sausage, is a pre-cooked and lightly smoked sausage that adds a distinctive flavor to this soup.
Vegetables: Sautéed onions and carrots in unsalted butter create a rich and creamy base. If using salted butter, consider adjusting the salt in the recipe accordingly.
All-Purpose Flour: Added to create a roux, this thickens the soup and contributes to its creamy consistency.
Chicken Broth: Provides a savory base, complementing the sausage and vegetables. Chicken stock can be a substitute, with adjustments to salt as needed.
Substitutions & variations
Can I Make Creamy Bean Soup Without Kielbasa?
Absolutely! This versatile soup can be enjoyed without Kielbasa for a meatless option that retains its hearty and delicious qualities. You can also substitute with Andouille sausage for a spicier soup!
What Can I Serve with Soup?
How To Serve Creamy Bean Soup: Enhance your dining experience with these side dish ideas:
- Crusty Bread or Baguette: Ideal for soaking up the flavorful soup and adding texture.
- Salad: Consider a fresh green salad, such as a Lemon Parmesan Kale salad, as a delightful starter.
- Coleslaw
- Roasted Vegetables: Asparagus, green beans, or Brussels sprouts provide color and nutrition.
Nutritional Information
per serving
Nutrition information is calculated using an ingredient database and can vary based on the products used as well as changes made to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Cream Bean and Kielbasa Soup
Ingredients
- 1 tablespoon vegetable oil
- 2 rings 13 ounces each kielbasa, sliced into ¼-inch pieces
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 2 medium carrots, peeled, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 tablespoons Worcestershire sauce
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- Parsley for garnish
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Add sliced kielbasa and cook until browned on both sides, approximately 7-9 minutes. Set aside on a plate to keep warm.
- In the same pot, melt butter. Add onion, carrots, minced garlic, salt, and pepper. Stir to combine and cook for an additional 10-12 minutes, until the onion becomes translucent and the carrots begin to soften.
- Sprinkle flour over the vegetables, stirring well. Continue cooking for another minute.
- Pour in chicken broth, whole milk, and Worcestershire sauce. Stir to combine and bring the mixture to a simmer.
- Return the kielbasa to the pot and add the beans.
- Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens, approximately 15-20 minutes.
- Garnish with parsley before serving.
- Enjoy this delicious and hearty Kielbasa and White Bean Soup!
storage
Refrigeration
Store in airtight containers for 3-4 days. Divide into portions for convenient lunches
Reheating
Use the microwave or stovetop for reheating.
Freezing
Allow the soup to cool completely. Use freezer-safe containers or resealable bags, leaving room for expansion. Freeze for 2-3 months and thaw in the refrigerator before reheating.
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