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Creamy Bean Soup

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 broth
  • 1 cup (245 g) whole milk
  • 2 tablespoons Worcestershire sauce
  • 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
  • parsley, for garnish

Instructions

  • 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 broth, milk, 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.