Recipe: Creamy Bean Soup with Kielbasa

Fall has arrived and soup is always a good option for dinner!  Here is a good one I made for our first day of autumn here in Florida. 

Creamy Bean Soup with Kielbasa

1 tbsp. vegetable oil

2 rings (13 oz. each) kielbasa, sliced into 1/4 inch pieces

3 tbsp. butter

1 large yellow onion, chopped (about one cup)

2 medium carrots, peeled diced into 1/4 inch pieces (about one cup)

2 tsp. garlic, minced

1/2 tsp. kosher salt

1/2 tsp. black pepper

1/4 cup all-purpose flour

3 cups chicken broth

1 cup milk

2 tbsp. Worcerstershire sauce

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

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 slowly, letting it thicken slowly.  Add 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.