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Kielbasa and Bean Soup Recipe

Polish-American · Soup · 55 min total

A hearty and comforting soup made with smoky kielbasa, tender beans, and vegetables in a savory broth. Perfect for a cozy weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 pound kielbasa, sliced into 1/2-inch rounds
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add kielbasa and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add onion, carrots, and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in chicken broth, beans, tomatoes, thyme, bay leaf, and reserved kielbasa. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt and pepper to taste. Remove bay leaf. Ladle into bowls and garnish with parsley.

Tips

• Use smoked kielbasa for best flavor.
• Add a splash of vinegar or lemon juice before serving to brighten the flavors.
• Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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