Creamy Bean Soup with Kielbasa Recipe

Ash Tyrrell

Creamy Bean Soup with Kielbasa Recipe

I made this Creamy Bean Soup with Kielbasa on a chilly night and it instantly became a family favorite. The smoky kielbasa and creamy beans gave it a depth of flavor that felt both comforting and rich. Every spoonful warmed me from the inside out, and the savory broth made me grateful I had leftovers for the next day!

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Prep Time 15

Cook Time 35

Servings: 8

Ingredients Method Notes

Ingredients

1 tablespoon vegetable oil — helps brown the kielbasa evenly and prevents sticking.
2 rings 13 ounces each kielbasa, sliced into ¼-inch pieces — browning enhances the smoky flavor.
3 tablespoons unsalted butter — lets you control the salt level better.
1 large yellow onion chopped (about 1 cup) — builds a savory flavor base.
2 medium carrots peeled and diced (about 1 cup) — adds natural sweetness and color.
2 teaspoons minced garlic — fresh garlic gives the best flavor.
½ teaspoon kosher salt — adjust later after tasting.
½ teaspoon black pepper — freshly cracked works best.
¼ cup all-purpose flour — thickens the soup into a creamy consistency.
3 cups chicken broth — provides rich savory depth.
1 cup whole milk — creates a creamy texture; avoid low-fat milk for best results.
2 tablespoons Worcestershire sauce — adds subtle umami and complexity.
2 cans 15 ounces each Great Northern beans, rinsed and drained — creamy and mild, perfect for soups.
Fresh parsley for garnish — brightens the final dish.

Method

Heat oil in a large pot over medium-high heat and add sliced kielbasa. Cook until nicely browned to deepen the smoky flavor. Remove sausage and set aside while preparing the base.
In the same pot, melt butter and add onions, carrots, garlic, salt, and pepper. Cook until vegetables soften and become aromatic. This stage builds the soup’s flavor foundation.
Sprinkle flour over the vegetables and stir well for about one minute. Cooking the flour removes raw flavor and helps thicken the soup smoothly.
Slowly pour in chicken broth and milk while stirring constantly. Add Worcestershire sauce and bring mixture to a gentle simmer so flavors begin blending.
Return browned kielbasa to the pot along with drained beans. Stir well so everything is coated in the creamy broth.
Reduce heat and simmer gently for 15–20 minutes. The soup thickens and flavors fully develop during this final step.

Notes

I always brown the sausage well for extra flavor.
I taste before adding extra salt since sausage can already be salty.
I add extra broth if soup thickens too much while simmering.
I finish with fresh parsley for brightness and color.