Description
Rich and comforting Creamy Bean Soup with Kielbasa brings Polish culinary traditions to your table. Hearty ingredients blend seamlessly, creating a satisfying meal you’ll savor with each spoonful.
Ingredients
- 1 pound (454 g) kielbasa sausage, sliced into ¼-inch rounds
- 4 cups (32 fl oz / 946 ml) low-sodium chicken broth
- 2 cans (15 oz / 425 g each) Great Northern beans, drained and rinsed
- 1 cup (8 fl oz / 237 ml) heavy cream
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsps all-purpose flour
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp black pepper
- Salt, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Sear Kielbasa: Heat a large pot and caramelize kielbasa pieces until deeply golden, then remove and set aside, preserving the flavorful browned bits.
- Build Aromatic Base: In the same pot, sauté onions, carrots, and celery until tender. Introduce garlic, smoked paprika, thyme, oregano, and black pepper, allowing spices to release their intense fragrances and create a rich flavor foundation.
- Combine and Simmer: Return kielbasa to the vegetable mixture, pour in chicken broth and Great Northern beans. Bring to a gentle boil, then reduce heat and simmer, allowing ingredients to meld and develop complex flavors.
- Create Creamy Texture: Whisk heavy cream and all-purpose flour until completely smooth. Slowly stream the mixture into the simmering soup, stirring continuously to prevent lumps and achieve a velvety consistency.
- Finish and Serve: Continue cooking until the soup reaches a luxurious, creamy thickness. Adjust seasoning with salt, ensuring a perfectly balanced taste. Ladle into bowls and garnish with fresh parsley for a vibrant presentation.
Notes
Maximize Kielbasa Flavor: Sear the sausage on high heat to develop deep caramelization, creating a rich foundation of smoky, intense flavors that will elevate the entire soup.
Prevent Cream Separation: Temper the cream mixture slowly into the hot soup while stirring constantly to avoid curdling, ensuring a smooth and silky texture throughout the dish.
Customize Bean Varieties: Swap Great Northern beans with cannellini or navy beans for different textures, or mix multiple bean types to add complexity and nutritional diversity to the soup.
Dietary Adaptation Options: Replace heavy cream with coconut milk for a dairy-free version, or use turkey kielbasa to reduce fat content while maintaining the soup’s robust flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Polish
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 70 mg