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Creamy Bean Soup with Kielbasa

  • Author: Naomi
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


Creamy Bean Soup with Kielbasa is more than just a dish; it’s a comforting embrace in a bowl. Originating from the heartwarming culinary traditions, this soup combines the smokiness of Kielbasa with the creamy richness of beans, all simmered in a savory broth


  • 1 tablespoon vegetable oil
  • 2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices
  • 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


  • In a large pot, heat vegetable oil over medium-high heat. Add kielbasa slices and cook until browned on both sides, about 7-9 minutes. Remove and set aside.
  • In the same pot, melt butter. Add onion, carrots, garlic, salt, and pepper. Cook until onion is translucent and carrots start to soften, about 10-12 minutes.
  • Sprinkle flour over the vegetables and stir well. Cook for another minute.
  • Pour in chicken broth, milk, and Worcestershire sauce. Stir to combine and bring to a simmer.
  • Return the browned kielbasa to the pot. Add the beans.
  • Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 15-20 minutes.
  • Garnish with parsley before serving.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Cuisine: American