Description
A rich and hearty creamy bean soup with kielbasa, perfect for chilly days. This dish features a robust flavor profile with smoky kielbasa, creamy beans, and tender vegetables.
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 and diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 cup 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 over medium-high heat, add the vegetable oil. Once hot, add the sliced kielbasa. Cook until browned on both sides, about 7-9 minutes. Remove and set aside.
- In the same pot, melt the butter. Add onions, carrots, garlic, salt, and pepper. Cook for 10-12 minutes until the onions are translucent.
- Sprinkle the 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 kielbasa to the pot. Add the beans and reduce heat to medium-low. Simmer for about 15-20 minutes until thickened.
Notes
Serve with warm crusty bread and garnish with parsley. For an extra richness, drizzle olive oil before serving.
