Warm up with a bowl of this rich and satisfying Creamy Kielbasa and Bean Soup. Packed with smoky sausage, tender beans, and vibrant vegetables, this soup delivers a perfect balance of flavors and textures. Its creamy base and comforting aroma make it a go-to recipe for chilly nights or when you need a soul-soothing meal.
This recipe is a family favorite that never fails to bring everyone to the table. My husband calls it “the ultimate comfort soup,” and my kids love dunking crusty bread into the creamy broth. It’s one of those meals that I can whip up quickly but feels like a culinary hug. I remember the first time I made it—it was a cold winter evening, and the delicious aroma filled our home. Now, it’s a staple in our weekly meal plan, and we always have seconds (and sometimes thirds)!
Why This Creamy Kielbasa and Bean Soup?
- Rich and Creamy Base: A smooth, velvety broth that feels indulgent but is easy to make.
- Protein-Packed Goodness: Filled with hearty kielbasa sausage, Great Northern beans, and kidney beans for a satisfying bite.
- Flavorful Vegetables: The combination of onion, bell pepper, carrot, and sage adds layers of flavor and texture.
- Simple One-Pot Dish: Perfect for busy nights, with minimal cleanup and maximum comfort.
- Versatile Pairing: Serve it with crusty bread, crackers, or a fresh side salad for a complete meal.
Ingredients:
- 1 tbsp (15 ml) canola or vegetable oil
- 2 lbs (900 g) kielbasa sausage, sliced into 1-inch (2.5 cm) rounds
- 1 cup (150 g) chopped onion
- 1 cup (150 g) chopped green bell pepper
- 1 cup (120 g) chopped carrot
- 2 garlic cloves, minced or pressed
- 1/2 tsp (2.5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) milk
- 6 tbsp (90 ml) Worcestershire sauce
- 1/2 tsp (1 g) ground sage
- 1 can (15 oz/425 g) Great Northern beans, rinsed and drained
- 1 can (15 oz/425 g) dark kidney beans, rinsed and drained
- Chopped parsley for garnish
Directions:
- Cook the Sausage:
Heat the oil in a large Dutch oven or stockpot over medium-high heat. Add the kielbasa slices and cook for about 5 minutes, stirring occasionally, until browned and fragrant. - Add Vegetables and Seasoning:
Stir in the onion, bell pepper, carrot, and garlic. Sprinkle with kosher salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. - Incorporate the Flour:
Sprinkle the flour over the sausage and vegetable mixture, stirring to coat everything evenly. Cook for 1-2 minutes, stirring frequently, until the raw flour smell disappears and the mixture smells slightly nutty. - Create the Creamy Base:
Gradually pour in the milk, stirring constantly to avoid lumps. Continue to stir as the mixture begins to thicken and bubble. - Add Seasoning and Beans:
Stir in the Worcestershire sauce, ground sage, Great Northern beans, and kidney beans. Lower the heat to medium-low and let the soup simmer gently for 15-20 minutes, stirring occasionally, until the flavors meld together. - Adjust and Serve:
Taste the soup and adjust the salt and pepper as needed. Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or crackers for the perfect meal.
Notes:
- Substitutions: Use turkey sausage or plant-based sausage for a lighter or vegetarian option (swap the milk with plant-based milk).
- Thicker Soup: For an even creamier texture, add a splash of heavy cream or blend a portion of the beans before adding them to the soup.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the creamy consistency.
- Optional Add-Ins: Add a pinch of red chili flakes for a spicy kick or some shredded cheese for extra indulgence.
Enjoy the comforting goodness of this Creamy Kielbasa and Bean Soup—a recipe that feels like home in every bite!