Creamy Bean Soup with Sausage
A comforting creamy soup with beans and sausage that's perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb Kielbasa Sausage Rich, smoky sausage that infuses the soup with its savory essence.
- 15 oz White Beans Tender white beans that add creaminess and substance.
- 15 oz Kidney Beans Adds a beautiful pop of color and extra nutrition.
- 2 cups Whole Milk Creates a luscious, creamy base.
- 1 Chopped Onion Brings a savory sweetness.
- 1 Diced Bell Pepper Adds crunch and freshness.
- 1 Chopped Carrot Adds subtle sweetness and texture.
- 2 tbsp Flour To thicken the soup.
- 2 tbsp Worcestershire Sauce For depth and umami flavor.
- 1/2 tsp Ground Sage Brings an earthy aroma.
- 1 tbsp Oil For sautéing the vegetables.
Instructions
Preparation
- Heat oil in a Dutch oven over medium-high heat.
- Add sliced kielbasa and let it sizzle for 3-4 minutes per side until browned.
- Toss in diced onion, bell pepper, and chopped carrot; cook for 4-5 minutes until tender.
- Add minced garlic and cook until fragrant.
- Sprinkle flour over the vegetables, stirring constantly for 1-2 minutes to form a roux.
- Gradually add milk, whisking continuously to avoid lumps.
- Return the kielbasa and beans to the pot, and stir to combine.
- Add Worcestershire sauce and ground sage.
- Simmer gently for 15 minutes, adjusting consistency with milk and seasoning with salt and pepper.
- Allow the soup to rest for 5 minutes before serving.
Notes
Serve with cornbread or a side salad for a complete meal. Can be stored in the freezer for later use; reheat gently on the stovetop.