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–+ servings
Benjamin

Smoky Kielbasa and Bean Chowder

Rich, hearty, and incredibly comforting, this Creamy Bean Soup with Kielbasa combines smoky sausage, tender beans, and a velvety broth for a meal that warms you from the inside out. Perfect for a cozy dinner or meal prep, this one-pot wonder is as easy as it is delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 2 rings kielbasa 13 ounces each, sliced into ¼-inch slices
  • 3 tablespoons unsalted butter
  • 1 large yellow onion chopped (about 1 cup)
  • 2 medium carrots peeled and diced into ¼-inch pieces (about 1 cup)
  • 2 teaspoons garlic minced
  • ½ teaspoon kosher salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup whole milk
  • 2 tablespoons Worcestershire sauce
  • 2 cans Great Northern white beans 15 ounces each, rinsed and drained
  • Fresh parsley for garnish

Method
 

Brown the Kielbasa:
  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Add the sliced kielbasa and cook for 7–9 minutes, or until browned on both sides.
  3. Remove the kielbasa from the pot and set aside on a plate to keep warm.
Sauté the Vegetables:
  1. In the same pot, melt the butter over medium heat.
  2. Add the chopped onion, diced carrots, garlic, salt, and pepper.
  3. Stir to combine and cook for 10–12 minutes, or until the onion becomes translucent and the carrots begin to soften.
Make the Roux:
  1. Sprinkle the flour over the sautéed vegetables and stir well to coat.
  2. Cook for 1 minute to eliminate the raw flour taste.
Add the Liquids:
  1. Slowly pour in the chicken broth and milk while stirring to prevent lumps.
  2. Add the Worcestershire sauce and stir until well combined.
  3. Bring the mixture to a gentle simmer.
Combine the Ingredients:
  1. Return the browned kielbasa to the pot.
  2. Add the rinsed and drained white beans and stir to combine.
Simmer and Thicken:
  1. Reduce the heat to medium-low and let the soup simmer for 15–20 minutes, stirring occasionally.
  2. The soup will thicken as it cooks, developing a rich, creamy texture.
Serve:
  1. Ladle the soup into bowls and garnish with freshly chopped parsley.
  2. Serve hot with crusty bread or your favorite side.

Notes

  • Kielbasa Options: Use smoked kielbasa for extra flavor, or substitute with turkey kielbasa for a lighter option.
  • Thicker Soup: For an even thicker texture, mash some of the beans with a fork before adding them to the pot.
  • Dairy-Free Option: Replace the milk with unsweetened almond or oat milk for a dairy-free version.
  • Add Greens: Stir in a handful of fresh spinach or kale during the last 5 minutes of cooking for added nutrients.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

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