Creamy Bean Soup with Kielbasa

• servings: 8 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 tablespoon vegetable oil

2 rings (13 ounces each) kielbasa, (sliced into ¼-inch slices)

3 tablespoons unsalted butter

1 large yellow onion, (chopped, about 1 cup)

2 medium carrots, (peeled, diced into ¼-inch pieces, about 1 cup)

2 teaspoons garlic, (minced)

½ teaspoon kosher salt

½ teaspoon black pepper

¼ cup (31 g) all-purpose flour

3 cups (720 g) chicken stock

1 cup (245 g) heavy cream

2 tablespoons Worcestershire sauce

2 cans (15 ounces each) Great Northern white beans, (rinsed and drained)

parsley, (for garnish)

Directions

To a large pot over medium-high heat, add the vegetable oil. Once hot, add the sliced kielbasa. Cook until the kielbasa is browned on both sides, about 7-9 minutes. Remove the kielbasa from the pot and set it aside on a plate to keep warm.

In the same pot, melt the butter. Add the chopped onion, carrots, garlic, salt, and pepper. Stir to combine. Cook for an additional 10-12 minutes, or until the onion becomes translucent and the carrots start to soften.

Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.

Pour in the chicken stock , heavy cream, and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer.

Return the browned kielbasa to the pot. Add the beans.

Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15-20 minutes.

Nutrition

• Serving Size: 1 portion
• Calories: 502 kcal