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
Scale
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.
