Creamy Bean Soup With Kielbasa
A comforting creamy bean soup with kielbasa, perfect for cozy evenings.
Equipment
- large pot
Ingredients
- 1 tablespoon vegetable oil
- 26 ounces kielbasa sliced into ¼-inch slices
- 3 tablespoons unsalted butter
- 1 large yellow onion chopped (about 1 cup)
- 2 medium carrots peeled, 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 (31 g)
- 3 cups chicken broth (720 g)
- 1 cup whole milk (245 g)
- 2 tablespoons Worcestershire sauce
- 30 ounces Great Northern white beans 2 cans (15 ounces each), rinsed and drained
- parsley for garnish
Instructions
- To a large pot over medium-high heat, add the vegetable oil. Once hot, add the sliced kielbasa. Cook until the kielbasa is browned on both sides, about 7-9 minutes. Remove the kielbasa from the pot and set it aside on a plate to keep warm.
- In the same pot, melt the butter. Add the chopped onion, carrots, garlic, salt, and pepper. Stir to combine. Cook for an additional 10-12 minutes, or until the onion becomes translucent and the carrots start to soften.
- Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.
- Pour in the chicken broth, milk, and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer.
- Return the browned kielbasa to the pot. Add the beans.
- Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15-20 minutes.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 3mg
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