If you’ve been searching for a comforting, hearty soup that feels like a warm hug in a bowl, look no further than this Creamy Bean Soup with Kielbasa Recipe. Combining tender white and kidney beans with smoky, browned kielbasa and a luscious creamy broth, this dish strikes the perfect balance between rich, savory, and satisfying. It’s easy to make, full of flavor, and guaranteed to become one of your go-to recipes on chilly nights or anytime you crave something cozy and wholesome.
Ingredients You’ll Need
This Creamy Bean Soup with Kielbasa Recipe is all about simple, pantry-friendly ingredients that come together beautifully. Each item plays its part, whether adding depth, creaminess, or a pop of freshness that lifts the entire bowl.
- Kielbasa sausage (1 lb): Offers a smoky, hearty protein with rich flavor that infuses the soup.
- White beans (1 can, 15 oz): Provide creamy texture and mild flavor, perfect for blending into the soup base.
- Kidney beans (1 can, 15 oz): Add color, substance, and a slightly firmer bite for textural contrast.
- Chicken broth (1 cup): Builds a savory foundation, enhancing all the flavors without overpowering them.
- Heavy cream (2 cups): Makes the soup irresistibly creamy and silky smooth.
- Medium onion (1, chopped): Brings sweetness and aromatic depth when sautéed.
- Garlic cloves (2, minced): Adds a punch of warmth and savory richness.
- Olive oil (2 tbsp): Used to brown the kielbasa and sauté veggies, enhancing flavors through caramelization.
- Dried thyme (1 tsp): Imparts a subtle earthiness that complements the beans and sausage.
- Smoked paprika (1/2 tsp): Turns up the smoky notes and adds a mild, cozy heat.
- Salt and pepper (to taste): Essential for seasoning and balancing the dish.
- Fresh parsley (1/2 cup, chopped, optional): A bright, herbal garnish that freshens each spoonful.
How to Make Creamy Bean Soup with Kielbasa Recipe
Step 1: Brown the Kielbasa
Start by heating olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until it develops a beautiful golden-brown crust, about 5 to 7 minutes. This step is crucial to unlocking that mouthwatering smoky flavor. Once browned, remove the kielbasa and set it aside for later.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion and minced garlic. Let them sauté gently for around 3 minutes until the onion softens and becomes translucent, releasing its natural sweetness. These aromatics create a base layer of flavor that’s subtle but essential.
Step 3: Simmer the Beans with Broth and Spices
Next, add the chicken broth along with the drained and rinsed white beans and kidney beans. Sprinkle in dried thyme and smoked paprika for that signature smoky warmth. Bring everything to a gentle simmer and let it cook for 10 minutes, giving the flavors time to meld and the beans to soften further.
Step 4: Stir in the Cream
Reduce the heat and slowly stir in the heavy cream, transforming the soup into a velvety delight. Cook for an additional 5 to 7 minutes until the soup is heated through and perfectly creamy. This is where the soup earns its name and that luscious texture everyone loves.
Step 5: Combine and Season
Return the browned kielbasa to the pot and gently stir to combine all the ingredients. Finish by seasoning with salt and pepper to your taste—this final seasoning step ties everything together beautifully.
How to Serve Creamy Bean Soup with Kielbasa Recipe
Garnishes
Fresh parsley sprinkled on top brightens the soup with a pop of color and a burst of herbaceous flavor. For an extra touch, a drizzle of good olive oil or a sprinkle of grated Parmesan cheese can elevate the presentation and taste.
Side Dishes
This Creamy Bean Soup with Kielbasa Recipe pairs wonderfully with crusty bread or warm baguette slices for dipping. A simple green salad or roasted vegetables complement the richness of the soup without overpowering it, balancing the meal perfectly.
Creative Ways to Present
For a cozy dinner party, serve the soup in individual mini cast-iron pots or rustic bowls, topped with a sprig of fresh parsley and some freshly ground black pepper. You could even swirl in a spoonful of sour cream or a dollop of pesto for a surprising twist.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Bean Soup with Kielbasa Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before refrigerating to maintain the best texture and flavor.
Freezing
This soup freezes beautifully, making it an ideal meal prep option. Freeze in portions using freezer-safe containers or heavy-duty freezer bags, and it will keep for up to 2 months. Note that the cream may separate slightly upon freezing but will come back together when reheated gently.
Reheating
Reheat the soup over low to medium heat on the stove, stirring occasionally until warmed through. Avoid high heat to prevent the cream from curdling. If needed, stir in a splash of broth or cream to refresh the texture.
FAQs
Can I use other types of sausage instead of kielbasa?
Absolutely! While kielbasa provides a unique smoky flavor, smoked chorizo, andouille, or even bratwurst can be delicious substitutes that bring their own character to the soup.
Is it possible to make this soup vegetarian?
Yes, simply omit the kielbasa and use vegetable broth instead of chicken broth. You can add smoked paprika and liquid smoke for a smoky depth to compensate for the sausage flavor.
How can I make this soup lighter?
To lighten the soup, swap heavy cream for half-and-half or whole milk, though it will be less rich and creamy. Reducing or omitting the oil used for browning also cuts down on fat.
Can I prepare this soup in a slow cooker?
Definitely! Brown the kielbasa and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 4 to 6 hours, adding cream at the end to avoid curdling.
What should I do if the soup is too thick?
If your Creamy Bean Soup with Kielbasa Recipe turns out thicker than you like, simply stir in extra chicken broth or water a little at a time until you reach the desired consistency.
Final Thoughts
This Creamy Bean Soup with Kielbasa Recipe is truly one of those dishes that feels like a delicious reward after a busy day. It’s comforting, flavorful, and surprisingly easy to pull together with just a handful of ingredients. Whether you’re cooking for family, hosting friends, or just treating yourself, this soup will warm your heart and your belly—give it a try and enjoy every creamy, smoky spoonful!
Print
Creamy Bean Soup with Kielbasa Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy bean soup with kielbasa is a hearty, comforting meal perfect for any day of the week. Packed with white and kidney beans, smoky kielbasa sausage, and enriched with heavy cream, this soup offers a rich, velvety texture and a depth of flavor from aromatic herbs and spices. It’s easy to prepare in just 30 minutes, making it an ideal weeknight dinner that warms you from the inside out.
Ingredients
Sausage
- 1 lb kielbasa sausage, sliced
Beans and Broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup chicken broth
Dairy
- 2 cups heavy cream
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Garnish
- 1/2 cup fresh parsley, chopped (optional)
Instructions
- Brown the Kielbasa: Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook, stirring occasionally, until browned and slightly crispy, about 5 to 7 minutes. Remove the kielbasa from the pot and set aside to add back later.
- Sauté Onion and Garlic: In the same pot, add the chopped onion and minced garlic. Cook over medium heat until the onion becomes soft and translucent, about 3 minutes, stirring frequently to avoid burning the garlic.
- Add Beans and Broth: Pour in the chicken broth, then add the drained white beans and kidney beans. Sprinkle in the dried thyme and smoked paprika, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Incorporate Cream: Reduce the heat to low and slowly stir in the heavy cream. Continue to cook the soup gently for another 5 to 7 minutes, stirring occasionally, until the soup is heated through and has a rich, creamy texture.
- Return Kielbasa and Season: Add the browned kielbasa slices back into the pot and stir well to incorporate. Taste the soup and season with salt and freshly ground black pepper according to your preference.
- Serve and Garnish: Ladle the creamy bean soup into bowls and garnish each serving with chopped fresh parsley if desired. Serve hot for a satisfying and flavorful meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but be aware this may reduce the soup’s creaminess.
- To make this soup gluten-free, ensure the kielbasa sausage used does not contain any gluten ingredients.
- You can add a pinch of red pepper flakes for a spicy kick if you prefer some heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop to avoid curdling the cream.
- This soup pairs well with crusty bread or a fresh green salad for a complete meal.
