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.


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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve:
    • Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread on the side for a complete meal.
  • Author: Maria

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