Description
Hearty Mexican-inspired creamy bean soup with kielbasa brings comfort and warmth to winter dinners. Smoky sausage and rich beans meld into a soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 rings (13 ounces/369 g) kielbasa, sliced into 1/4-inch slices
Vegetables and Aromatics:
- 1 large yellow onion, chopped (about 1 cup)
- 2 medium carrots, peeled, diced into 1/4-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
Base and Seasoning Ingredients:
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter
- 1/4 cup (31 g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 2 cans (15 ounces/425 g) Great Northern white beans, rinsed and drained
Garnish:
- Parsley, for garnish
Instructions
- Warm the cooking vessel with oil over medium-high temperature, creating a sizzling surface for searing kielbasa slices until they develop a rich, golden-brown exterior, releasing their smoky essence.
- Transfer the caramelized kielbasa to a waiting plate, preserving its robust flavor profile for later incorporation.
- In the same pot, melt butter to create a luxurious base, introducing diced onions, julienned carrots, minced garlic, and a delicate balance of salt and pepper.
- Sauté the aromatic vegetables until onions become translucent and carrots soften, developing a tender, sweating texture.
- Dust the vegetable medley with a light coating of flour, stirring thoroughly to create a smooth, integrated roux that will thicken the soup’s consistency.
- Stream in chicken broth, velvety milk, and a splash of Worcestershire sauce, whisking to create a harmonious liquid foundation.
- Reintroduce the browned kielbasa to the pot, along with creamy beans, allowing their robust flavors to meld and intertwine.
- Lower the heat, allowing the soup to gently simmer and reduce, stirring intermittently to prevent scorching and encourage flavor development.
- Continue simmering until the liquid transforms into a luscious, slightly thickened consistency that coats the back of a spoon.
- Finish the dish with a vibrant sprinkle of freshly chopped parsley, adding a final touch of color and herbaceous brightness before serving.
Notes
- Swap kielbasa with turkey sausage or plant-based sausage for a leaner or vegetarian version that maintains the hearty flavor profile.
- Use a gluten-free flour alternative like cornstarch or rice flour to create a creamy base for those with wheat sensitivities.
- Control sodium levels by choosing low-sodium chicken broth and rinsing canned beans thoroughly before adding to the soup.
- Allow the soup to rest for 10 minutes after cooking to help thicken naturally and develop deeper, more integrated flavors throughout the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 50 mg