Step-by-Step Guide: Making Creamy Bean Soup with Kielbasa

Immerse yourself in the comforting embrace of our “Hearty Harmony” Creamy Bean Soup with Kielbasa, a dish that melds the robust flavors of smoked sausage with the creamy, earthy goodness of beans. This soup is a celebration of simplicity and depth of flavor, offering a hearty and satisfying meal that’s perfect for chilly evenings or any time you crave a touch of warmth and comfort. With its rich broth, tender beans, and savory kielbasa slices, this recipe promises to become a cherished addition to your culinary repertoire.

Why You’ll Love “Hearty Harmony” Creamy Bean Soup with Kielbasa:

• Rich and Satisfying: A fulfilling meal that’s both comforting and flavor-packed.
• Easy to Prepare: Simple ingredients and straightforward steps make this soup a breeze to whip up.
• Customizable: Easily adaptable to include your favorite beans or veggies for a personalized touch.
• Perfect for Any Season: Ideal for warming up during the colder months or as a substantial meal year-round.

Ingredients Notes For “Hearty Harmony” Creamy Bean Soup with Kielbasa:

• Kielbasa: Smoked Polish sausage, sliced, adds a smoky depth to the soup. Feel free to use turkey kielbasa for a lighter option.
• Beans: Cannellini or Great Northern beans are great for their creamy texture when blended. You can use canned beans for convenience or dried beans that have been soaked and cooked.
• Vegetables: A classic mix of onions, carrots, and celery forms the aromatic base of the soup.
• Broth: Chicken or vegetable broth works as the liquid base, enriching the soup with flavor.
• Cream: Adds richness and creates a velvety texture. For a lighter version, substitute with half-and-half or a dairy-free alternative.
• Seasonings: Thyme, bay leaves, and garlic add herbal notes and depth to the soup.

Recipe Steps:

1. Sauté Kielbasa: In a large pot, sauté the sliced kielbasa until slightly browned. Remove and set aside, leaving the drippings in the pot for extra flavor.
2. Cook the Vegetables: In the same pot, add a bit more oil if needed and cook the onions, carrots, and celery until softened. Stir in the garlic and cook until fragrant.
3. Simmer the Soup: Add the beans, broth, thyme, and bay leaves to the pot. Bring to a simmer and cook for a few minutes to allow the flavors to meld.
4. Blend for Creaminess: Remove a portion of the soup and blend until smooth, then return it to the pot for a creamy texture. Alternatively, use an immersion blender directly in the pot, being careful not to blend all the beans.
5. Add Kielbasa and Cream: Return the kielbasa to the pot and stir in the cream. Warm through, then season with salt and pepper to taste.
6. Serve: Discard the bay leaves and serve the soup hot, garnished with fresh parsley or a sprinkle of paprika for a pop of color and flavor.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Step-by-Step Guide: Making Creamy Bean Soup with Kielbasa

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Ingredients

 

• ▢ Kielbasa sausage: 1 pound about 450g, sliced into 1/4-inch rounds
• ▢ Olive oil: 2 tablespoons
• ▢ Onion: 1 large diced
• ▢ Carrots: 2 medium peeled and diced
• ▢ Celery stalks: 2 diced
• ▢ Garlic: 3 cloves minced
• ▢ Chicken broth: 4 cups about 1 liter
• ▢ Cannellini beans: 2 cans 15 ounces each, drained and rinsed
• ▢ Great Northern beans: 1 can 15 ounces, drained and rinsed
• ▢ Heavy cream: 1/2 cup about 120ml
• ▢ Fresh thyme: 1 teaspoon or 1/2 teaspoon dried thyme
• ▢ Bay leaf: 1
• ▢ Salt and pepper: To taste
• ▢ Fresh parsley: Chopped for garnish

Instructions

Cook the Kielbasa:

• Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned on both sides. Remove the kielbasa from the pot and set aside.

Sauté the Vegetables:

• In the same pot, add the remaining olive oil. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.

Simmer the Soup:

• Pour in the chicken broth and bring the mixture to a simmer. Add the cannellini and Great Northern beans, thyme, and bay leaf. Season with salt and pepper to taste.
• Return the kielbasa to the pot. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.

Blend for Creaminess:

• Remove about 2 cups of the soup (make sure to get mostly beans and some broth) and blend until smooth using a blender or an immersion blender. Be careful when blending hot liquids.
• Return the blended mixture to the pot and stir well. This will thicken the soup and give it a creamy texture.

Finish the Soup:

• Stir in the heavy cream and let the soup cook for another 5 minutes on low heat. Check for seasoning and adjust if necessary.
• Remove the bay leaf before serving.

Serve:

• Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread on the side for a complete meal.