If you’re in search of a soup that brings warmth, comfort, and just the right touch of creamy goodness, then you’ve landed in the perfect spot! This Creamy Bean and Kielbasa Soup Recipe is a delightful blend of tender white beans, smoky kielbasa, and a rich, velvety broth that’s bursting with flavor. It’s the kind of dish that hugs you from the inside out, perfect for cozy nights or feeding a crowd with ease. The balance of hearty ingredients and silky texture makes every spoonful an absolute joy to savor.
Ingredients You’ll Need
This soup relies on simple yet essential ingredients that each play a vital role in shaping its irresistible flavor and texture. From the fragrant garlic to the smoky kielbasa and creamy broth, each element combines to create a harmonious bowl of goodness.
- Vegetable oil: For browning the kielbasa to develop that irresistible smoky, caramelized crust.
- Kielbasa (2 rings, sliced): This spicy, smoky sausage brings hearty protein and rich flavor.
- Unsalted butter (3 tablespoons): Adds luscious richness and helps soften the vegetables.
- Yellow onion (1 large, chopped): Provides sweet, savory depth that forms the soup’s flavor base.
- Carrots (2 medium, diced): Offer a subtle sweetness and vibrant color.
- Garlic (2 teaspoons, minced): A must for fragrant warmth and complexity.
- Kosher salt (½ teaspoon): Enhances all the flavors in the pot perfectly.
- Black pepper (½ teaspoon): Adds a gentle kick and earthy undertones.
- All-purpose flour (¼ cup): Creates a roux to thicken the soup to creamy perfection.
- Chicken broth (3 cups): The savory liquid base that ties everything together.
- Whole milk (1 cup): Gives the soup its signature creamy texture and smoothness.
- Worcestershire sauce (2 tablespoons): Imparts a subtle tangy umami boost.
- Great Northern white beans (2 cans, rinsed and drained): Provide hearty creaminess and a tender bite.
- Fresh parsley (for garnish): Adds a pop of green freshness to finish the dish beautifully.
How to Make Creamy Bean and Kielbasa Soup Recipe
Step 1: Brown the Kielbasa
Warm your vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa in a single layer and let it sizzle until each side is perfectly browned, roughly 7 to 9 minutes. This step is crucial because those caramelized edges infuse the soup with deep smoky notes and incredible flavor. Once browned, remove the kielbasa and set it aside for now.
Step 2: Sauté the Vegetables
In the same pot, melt the butter and toss in the onions, carrots, minced garlic, salt, and pepper. Cook this mixture gently for about 10 to 12 minutes until the onions become translucent and the carrots begin to soften. This slow sauté releases the natural sweetness of the veggies and builds a flavorful foundation for your soup.
Step 3: Make a Roux
Sprinkle the flour evenly over the cooked vegetables, then stir vigorously to combine. Allow it to cook for about a minute; this removes the raw flour taste while forming a roux that will thicken the soup beautifully. Patience during this stage means a silky-smooth texture later on.
Step 4: Add the Liquids
Pour in the chicken broth, whole milk, and Worcestershire sauce while stirring constantly. Bring everything to a gentle simmer so the flavors meld and the soup starts to thicken. This is where the magic happens, transforming separate ingredients into a unified creamy base that’s downright irresistible.
Step 5: Simmer with Beans and Kielbasa
Return the browned kielbasa to the pot along with the rinsed and drained Great Northern beans. Reduce the heat to medium-low and let the soup cook softly for 15 to 20 minutes. Be sure to stir occasionally to prevent sticking and help the flavors marry fully. The beans will absorb the savory broth, and the kielbasa will continue to season every spoonful.
Step 6: Serve
Ladle this luscious creamy bean and kielbasa soup into bowls and garnish with fresh parsley for a burst of color and brightness. It’s now ready to warm your hands and heart with every delicious bite!
How to Serve Creamy Bean and Kielbasa Soup Recipe
Garnishes
Fresh parsley is a classic finishing touch that brings a clean, herbaceous note to each serving. For a little extra indulgence, consider adding a dollop of sour cream or a sprinkle of grated Parmesan cheese to elevate the richness and add more layers of flavor.
Side Dishes
This soup does beautifully with crusty bread, like a toasted baguette or garlic bread, perfect for dipping into that creamy broth. A simple side salad with a light vinaigrette can also keep the meal balanced and refreshing.
Creative Ways to Present
Serve the soup in rustic bowls and top with a few thin slices of pan-fried kielbasa for a gourmet touch. For gatherings, you could even present the soup in hollowed-out bread bowls to impress your guests and make mealtime extra cozy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Bean and Kielbasa Soup Recipe in an airtight container in the refrigerator. It will keep its rich flavor and creaminess for up to 3 days, making it an ideal meal for busy evenings or quick lunches.
Freezing
This soup freezes wonderfully, making it a perfect candidate for batch cooking. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warmth. If the soup has thickened too much in the fridge or freezer, simply add a splash of milk or broth to loosen it up as you heat.
FAQs
Can I use a different type of sausage instead of kielbasa?
Absolutely! Smoked sausages like andouille or chorizo can add unique flavors, but kielbasa brings the perfect balance of smoky and mild that really shines in this recipe.
Is this soup suitable for freezing without losing texture?
Yes, this creamy soup freezes well, especially since the beans and sausage hold up nicely. Just be sure to reheat gently and add a bit of liquid if the texture feels too thick after thawing.
Can I make this soup vegetarian?
Sure! Swap the kielbasa for smoked tofu or a plant-based sausage alternative, and use vegetable broth instead of chicken. You might want to add some smoked paprika to keep that savory depth.
How thick does the soup get after cooking?
The soup thickens to a creamy, slightly hearty consistency thanks to the flour roux and beans. It’s thick enough to be satisfying but still spoonable and smooth.
What are some tips for slicing the kielbasa?
Use a sharp knife and slice the kielbasa into uniform ¼-inch thick rounds to ensure even cooking and a nice texture that’s perfect for every bite.
Final Thoughts
There is something profoundly satisfying about sitting down with a bowl of this Creamy Bean and Kielbasa Soup Recipe. It’s a wonderful combination of rich, smoky, and comforting flavors that come together effortlessly. Whether it’s a cozy dinner for family or a crowd-pleaser for friends, this soup will quickly become one of your favorites. Give it a try and watch it bring warmth and smiles to your table.
Print
Creamy Bean and Kielbasa Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy bean soup with kielbasa is a hearty and flavorful meal perfect for cozy dinners. It combines tender Great Northern beans, smoky kielbasa sausage, and a rich creamy broth thickened with a roux made from butter and flour. Aromatic sautéed onions, carrots, and garlic create a delicious base, while Worcestershire sauce adds depth. Garnished with fresh parsley, this soup offers comforting warmth in every bowl.
Ingredients
Sausage and Oil
- 1 tablespoon vegetable oil
- 2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices
Vegetables and Flavorings
- 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
Roux and Liquids
- ¼ cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 tablespoons Worcestershire sauce
Beans and Garnish
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- Fresh parsley, for garnish
Instructions
- Brown Kielbasa: Heat vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Once browned, remove the kielbasa from the pot and set aside to keep warm.
- Sauté Vegetables: In the same pot, melt the unsalted butter over medium heat. Add the chopped onion, diced carrots, minced garlic, kosher salt, and black pepper. Cook for 10-12 minutes, stirring occasionally, until the onion becomes translucent and the carrots are softened.
- Make a Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir thoroughly to combine and cook for 1 minute to remove the raw flour taste, creating a roux that will thicken the soup.
- Add Liquids: Gradually pour in the chicken broth, whole milk, and Worcestershire sauce while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat.
- Simmer with Beans and Kielbasa: Return the browned kielbasa slices to the pot along with the rinsed and drained Great Northern beans. Reduce the heat to medium-low and let the soup simmer uncovered for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken.
- Serve: Ladle the creamy bean soup into bowls and garnish each serving with fresh parsley for a pop of color and freshness. Serve hot and enjoy your comforting meal.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes when sautéing the vegetables.
- You can substitute smoked sausage if kielbasa is unavailable.
- Whole milk can be replaced with half-and-half for an even richer soup or with a dairy-free milk alternative for a lighter version.
- For thicker soup, mash some of the beans before adding them back to the pot.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
