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When the weather turns chilly or the days feel particularly long, there's nothing quite like a warm bowl of soup to evoke feelings of comfort and satisfaction. One such recipe that embodies these qualities is Creamy Bean Soup with Kielbasa. This delightful dish is not only rich and flavorful but also packed with nutritious ingredients that make it a wholesome choice for any occasion. Whether you’re looking for a hearty meal to serve the family on a weeknight or a crowd-pleaser for your next gathering, this soup has you covered.

Creamy Bean Soup With Kielbasa

Warm up with a bowl of creamy bean soup with kielbasa, the ultimate comfort food for any occasion. Packed with nutritious ingredients and rich flavors, this delightful soup is easy to make and perfect for cozy nights or gatherings. Discover tips for customization and ingredient swaps to suit your taste. Click to uncover the full recipe and enjoy the comforting magic of homemade soup!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 pound kielbasa, sliced into half-moons

2 carrots, diced

2 celery stalks, diced

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

4 cups vegetable broth

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

1 cup heavy cream (or coconut cream for a dairy-free option)

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the sliced kielbasa to the pot and cook until it starts to brown, about 5-7 minutes.

        Mix in the diced carrots and celery, cooking until they soften slightly, about 4 minutes.

          Sprinkle in the smoked paprika, dried thyme, and black pepper, stirring to combine.

            Pour in the vegetable broth and add the white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

              Using an immersion blender, blend the soup until you reach your desired creaminess, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend it, and return it to the pot.

                Stir in the heavy cream (or coconut cream) and season with salt to taste. Heat the soup through until warmed, but do not boil.

                  Serve the soup hot, garnished with fresh parsley.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 6