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

Scale

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

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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.