Description
This creamy bean soup with kielbasa is a hearty and comforting dish perfect for any season. Featuring browned kielbasa sausage, white and kidney beans simmered in a savory broth with aromatic onions, garlic, thyme, and smoked paprika, then enriched with heavy cream for a luscious texture. This soup is easy to prepare, filling, and full of rich flavors.
Ingredients
Scale
Sausage and Soup Base
- 1 lb kielbasa sausage, sliced
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 cups heavy cream
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Beans
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Garnish
- 1/2 cup fresh parsley, chopped (optional, for garnish)
Instructions
- Brown the Kielbasa: Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned, about 5-7 minutes. Remove the kielbasa from the pot and set aside to keep warm.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3 minutes.
- Simmer the Beans: Add the chicken broth, drained white beans, drained kidney beans, dried thyme, and smoked paprika to the pot. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes to allow the flavors to meld.
- Add Cream: Reduce the heat to low and stir in the heavy cream. Continue cooking for another 5-7 minutes, stirring occasionally, until the soup is heated through and takes on a creamy consistency.
- Combine Kielbasa and Season: Return the cooked kielbasa slices to the pot. Stir well to combine all ingredients. Taste and season the soup with salt and pepper as desired.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley if using. Serve immediately for the best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half or milk for a lighter version, but the soup will be less creamy.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes along with the smoked paprika.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- To make it gluten-free, ensure the kielbasa sausage is labeled gluten-free as some brands may contain fillers.
- For a thicker texture, lightly mash some of the beans before adding the cream.
