Creamy Bean Soup with Kielbasa
Creamy Bean Soup with Kielbasa is a flavorful dish that combines the smokiness of Kielbasa with the creamy richness of beans and a savory broth. It's the perfect choice for a cozy and satisfying meal, especially in cooler weather!
Ingredients
- 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)
Directions
- 1
To a large pot over medium-high heat, add the vegetable oil. Once hot, add the sliced kielbasa. Cook until the kielbasa is browned on both sides, about 7-9 minutes. Remove the kielbasa from the pot and set it aside on a plate to keep warm.
- 2
In the same pot, melt the butter. Add the chopped onion, carrots, garlic, salt, and pepper. Stir to combine. Cook for an additional 10-12 minutes, or until the onion becomes translucent and the carrots start to soften.
- 3
Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.
- 4
Pour in the chicken broth, milk, and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer.
- 5
Return the browned kielbasa to the pot. Add the beans.
- 6
Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15-20 minutes.