Kielbasa Bean Soup
There’s something so comforting about a big pot of creamy soup simmering away on the stove, especially when the air outside starts to chill. This Creamy Bean Soup with Kielbasa is my kind of cozy: smoky sausage, tender beans, and a velvety broth that wraps you in warmth from the first spoonful.
I first made this soup on a rainy Sunday when the Florida skies couldn’t decide between sunshine and storm clouds. With the smell of sizzling kielbasa filling my kitchen and a loaf of crusty bread warming in the oven, it turned an ordinary day into something special.
This recipe brings together everything you want in comfort food-heartiness, creaminess, and just the right touch of smoky flavor.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 8 |
| Difficulty | Easy |
| Category | Soup |
| Cuisine | American |
| Best Season | Fall & Winter |
Why You’ll Love This Recipe
• Smoky and satisfying: Kielbasa adds rich, savory depth to every spoonful.
• Creamy comfort in a bowl: A blend of broth, milk, and beans makes the base luxuriously smooth without heavy cream.
• One-pot simplicity: Everything cooks in the same pot, making cleanup quick and easy.
• Nutritious and filling: Packed with protein, fiber, and veggies for a wholesome meal.
• Perfect for leftovers: The flavor deepens as it sits, so it’s even better the next day.
Creamy Bean Soup with Kielbasa Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Creamy Bean Soup with Kielbasa is a cozy, one-pot comfort meal made with smoky sausage, tender white beans, and a rich, creamy broth. Perfect for cold weather or an easy weeknight dinner!
Ingredients
- 1 tablespoon vegetable oil
- 2 rings (13 ounces each) kielbasa, sliced into 1/4-inch rounds
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 2 medium carrots, peeled and diced into 1/4-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 tablespoons Worcestershire sauce
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- Parsley, for garnish
Instructions
1. Brown the Kielbasa: Heat vegetable oil in a large pot over medium-high heat. Add sliced kielbasa and cook until browned on both sides, about 7–9 minutes. Remove and set aside.
2. Sauté the Vegetables: Melt butter in the same pot. Add onion, carrots, garlic, salt, and pepper. Cook 10–12 minutes, until onions are translucent and carrots begin to soften.
3. Build the Base: Sprinkle flour over vegetables and stir for 1 minute to form a roux.
4. Add Liquids: Slowly pour in chicken broth, then milk and Worcestershire sauce. Stir to combine and bring to a simmer.
5. Add Kielbasa and Beans: Return browned sausage to the pot along with drained beans. Stir well.
6. Simmer to Perfection: Reduce heat to medium-low and cook 15–20 minutes, stirring occasionally, until thickened and creamy.
7. Serve and Garnish: Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread.
Notes
This soup is even better the next day as the flavors deepen. For a lighter version, use turkey kielbasa and low-fat milk. If you prefer a thicker texture, mash a few beans directly into the pot before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 502
- Sugar: 3g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 90mg
Ingredients
- 1 tablespoon vegetable oil
- 2 rings (13 ounces each) kielbasa, sliced into ¼-inch rounds
- 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
- ¼ cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 tablespoons Worcestershire sauce
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- Parsley, for garnish
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Kielbasa | Choose smoked kielbasa for bold flavor, or turkey kielbasa for a lighter option. |
| Butter | Adds richness and helps build the roux for a creamy texture. |
| Onion & Carrots | Chop evenly for consistent cooking and sweetness. |
| Garlic | Freshly minced garlic deepens the flavor-avoid jarred if possible. |
| Flour | Whisk in slowly to prevent lumps when thickening the soup. |
| Chicken Broth | Use low-sodium broth to control salt levels. |
| Beans | Great Northern beans add creaminess and protein-don’t skip rinsing. |
| Milk | Whole milk gives a silky finish without the heaviness of cream. |
Step-by-Step Instructions
- Brown the Kielbasa: In a large pot, heat vegetable oil over medium-high. Add sliced kielbasa and cook until browned on both sides, about 7–9 minutes. Remove and set aside.
- Sauté Vegetables: Melt butter in the same pot. Add onion, carrots, garlic, salt, and pepper. Cook 10–12 minutes until the onions are translucent and the carrots are soft.
- Build the Base: Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
- Add Liquids: Slowly pour in the chicken broth, then milk and Worcestershire sauce. Stir to combine and bring to a gentle simmer.
- Add Kielbasa and Beans: Return browned kielbasa to the pot along with drained beans. Stir well.
- Simmer to Perfection: Reduce heat to medium-low and cook 15–20 minutes, stirring occasionally, until the soup thickens and flavors meld.
- Serve and Garnish: Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.
Helpful Tips
• Slice kielbasa evenly for a consistent sear and texture.
• Don’t rush the sautéing step-those golden bits at the bottom mean flavor.
• If the soup gets too thick, thin it out with extra broth or milk.
• Add a pinch of paprika or thyme for extra warmth.
Expert Tips for the Best Results
• Layer your flavors: Sear the sausage first for those caramelized bits that enrich the broth.
• Use fresh aromatics: Onion, carrot, and garlic are the heart of the flavor-freshness makes a difference.
• Simmer gently: Boiling can make the milk curdle, so keep it low and slow.
• Rest before serving: Let the soup sit for 10 minutes after cooking for the flavors to deepen.
Recipe Variations
• Spicy Bean Soup: Add red pepper flakes or diced jalapeño for a kick.
• Vegetarian Version: Omit kielbasa and use vegetable broth with smoked paprika for depth.
• Creamier Texture: Stir in a splash of heavy cream at the end for added richness.
• Hearty Twist: Add diced potatoes or kale to make it more filling.
If you love rich and cozy comfort meals like this Creamy Bean Soup with Kielbasa, you’ll fall head over heels for my Creamy Slow Cooker Mushroom Chicken. It’s tender, flavorful, and slow-cooked to perfection in a creamy mushroom sauce that practically melts in your mouth – the kind of easy dinner your family will request on repeat.
Make Ahead & Freezer Tips
This soup stores beautifully. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stove with a splash of broth to loosen the texture.
Serving Suggestions
Serve this creamy bean soup in deep bowls with fresh parsley and cracked black pepper on top. Pair with buttered toast, garlic bread, or a crisp green salad for a balanced, cozy meal.
Pairing Ideas
A slice of sourdough bread or a classic grilled cheese sandwich makes the perfect companion. For drinks, pair with a light lager or chilled white wine like Sauvignon Blanc.
Storage and Reheating Tips
Store leftovers in airtight containers. Reheat on the stovetop over medium heat, adding a splash of broth or milk to maintain creaminess. Avoid boiling once reheated.
Frequently Asked Questions (FAQs)
1. Can I use a different type of sausage?
Yes, smoked or turkey sausage works great, or even chorizo for a spicy kick.
2. Can I make this soup dairy-free?
Substitute the milk with unsweetened almond or oat milk and use olive oil instead of butter.
3. What beans work best?
Great Northern beans are ideal, but cannellini or navy beans also work.
4. Can I use canned soup beans?
Yes, just rinse and drain to remove excess sodium.
5. How do I thicken my soup more?
Simmer uncovered for a few extra minutes or mash a few beans directly into the soup.
6. Can I add greens?
Absolutely! Stir in spinach or kale during the last 5 minutes for added nutrition.
7. Is it freezer-friendly?
Yes, cool completely before freezing, then thaw in the fridge before reheating gently.
Nutrition Info
| Serving Size | 1 portion |
|---|---|
| Calories | 502 |
| Protein | 22g |
| Carbohydrates | 25g |
| Fat | 32g |
| Fiber | 6g |
| Sugar | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Creamy Bean Soup with Kielbasa is comfort food at its finest-rich, hearty, and full of flavor. Whether you’re feeding family or meal-prepping for the week, this one-pot wonder brings all the warmth and satisfaction of a home-cooked meal.
