Description
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
Ingredients
Scale
- 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
Instructions
- 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