Creamy Bean and Sausage Soup
Creamy Bean and Sausage Soup
Yield: 10 servings
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Ingredients
- 1 Tbsp olive oil
- 2 lbs kielbasa sausage , cut into 1-inch slices or half moons
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped carrot
- 2 Tbsp minced garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 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
- In a large pot, heat the oil over medium high heat. Add the sausage and cook for 5 minutes, stirring occasionally until browned. Add the onion, red bell pepper, carrot, and garlic. Season with the salt and pepper, and cook, stirring occasionally, until the onion and pepper softens.
- Sprinkle the flour over the sausage and veggie mixture and stir to coat, stirring and cooking for 1-2 minutes. Slowly add the milk and broth and stir until smooth. Cook until the mixture begins to thicken and bubble, stirring often, then add bay leaves and beans. Reduce the heat to medium-low and continue to cook for 15-20 minutes, stirring occasionally. Add more salt and pepper to taste. Serve hot with a few sprinkles of fresh parsley.
