Description
Indulge in a comforting bowl of Creamy Sausage and Bean Soup. Discover a satisfying recipe for a cozy night in. Try it now!
Ingredients
Scale
- 1 tablespoon canola or vegetable oil
- 2 pounds kielbasa sausage (, cut into 1-inch slices )
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped carrot
- 2 cloves garlic (, pressed or minced)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups milk
- 6 tablespoons Worcestershire sauce
- 1/2 teaspoon ground sage
- 1 15-ounce can Great Northern white beans (, or cannellini beans, rinsed and drained)
- 1 15-ounce can dark kidney beans (, rinsed and drained)
- Chopped parsley
Instructions
- Step 1: In a large dutch oven or stock pot, heat the oil over medium-high heat. Add the sausage and cook for 5 minutes, stirring occasionally, until browned.
- Step 2: Add the onion, green bell pepper, carrot, and garlic. Season with the kosher salt and pepper, and cook, stirring occasionally, until the onion and pepper soften, about 5 minutes.
- Step 3: Sprinkle the flour over the sausage and veggie mixture and stir to coat, stirring and cooking for 1-2 minutes or until it loses its raw floury taste and begins to smell toasty.
- Step 4: Slowly add the milk and stir until smooth. Cook until the mixture begins to thicken and bubble, stirring often, then add Worcestershire sauce, sage, and beans.
- Step 5: Reduce the heat to medium-low and continue to cook for 15-20 minutes or until the flavors come together, stirring occasionally. Add more salt and pepper to taste. Serve hot with a few sprinkles of fresh parsley and french bread for dipping or crackers on the side.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg