Creamy Bean Soup with Kielbasa
A warm, hearty bowl of Creamy Bean Soup with Kielbasa, combining savory kielbasa and creamy white beans, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb kielbasa, sliced Turkey kielbasa can be used for a leaner option.
- 2 cans (15 oz each) white beans, such as cannellini or great northern, drained and rinsed You can substitute with black beans or chickpeas.
- 4 cups chicken broth Homemade or store-bought. Substitute with vegetable broth for a vegetarian option.
- 1 cup heavy cream Can be omitted for a lighter version.
- 1 medium onion, chopped
- 2 cloves garlic, minced Add in the last minute of sautéing to avoid burning.
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tsp thyme A bay leaf can also be added for extra flavor.
- to taste salt and pepper
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion becomes translucent.
- Add minced garlic in the last minute of sautéing to prevent it from burning.
- Once the veggies are tender, add the sliced kielbasa to the pot and cook until it’s nicely browned, about 5-7 minutes.
- Stir in both cans of white beans along with the chicken broth and thyme.
- Increase the heat and bring the mixture to a gentle boil. Once it’s boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes.
- After simmering, stir in the heavy cream and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes.
- For a super creamy texture, use an immersion blender to puree part of the soup, leaving some beans intact. Alternatively, transfer a portion of the soup to a blender, puree, and return it to the pot.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to three months. To enhance flavors, consider making it a day ahead and hold off on adding cream until reheat.