Creamy Bean Soup with Kielbasa 🥣🍖
A hearty, smoky, and velvety soup loaded with white beans, tender kielbasa, and veggies—comfort in a bowl!
⏰ Prep Time: 15 mins | 🍳 Cook Time: 30 mins | 🍴 Servings: 6
📝 Ingredients
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1 tbsp olive oil
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12 oz (340g) kielbasa sausage, sliced into coins
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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4 cups (1L) chicken broth
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2 (15oz/425g) cans white beans (cannellini or Great Northern), drained & rinsed
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1 tsp smoked paprika
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1 tsp dried thyme
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1 bay leaf
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½ cup (120ml) heavy cream (or half-and-half)
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2 cups (60g) baby spinach (optional)
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Salt & pepper to taste
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Fresh parsley, chopped (for garnish)
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Crusty bread (for serving)
📌 Instructions
1️⃣ Sauté Kielbasa & Veggies:
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Heat oil in a large pot over medium heat. Add kielbasa and cook until browned (5 mins). Remove with a slotted spoon, leaving drippings.
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In the same pot, sauté onion, carrots, and celery until softened (5 mins). Add garlic and cook 1 more minute.
2️⃣ Simmer Soup:
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Pour in chicken broth, scraping up any browned bits. Add beans, paprika, thyme, bay leaf, and half the cooked kielbasa.
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Bring to a boil, then reduce heat and simmer 15-20 mins until veggies are tender.
3️⃣ Creamy Finish:
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Remove bay leaf. Use an immersion blender to lightly purée part of the soup (or blend 2 cups in a regular blender, then return to pot).
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Stir in cream and spinach (if using) until wilted. Season with salt & pepper.
4️⃣ Serve:
Ladle into bowls, top with reserved kielbasa and parsley. Serve with crusty bread for dipping!
💡 Tips & Variations:
✅ Extra smoky? Add a splash of liquid smoke or crispy bacon bits.
✅ Vegetarian? Skip kielbasa, use veggie broth, and add mushrooms.
✅ Thicker soup? Mash more beans or add a roux (1 tbsp butter + 1 tbsp flour).
✅ Spicy kick? Toss in red pepper flakes or a diced jalapeño.
This creamy, smoky, and satisfying soup is a one-pot wonder—perfect for chilly nights! Let me know if you tweak it. 😊🍲