Steam curls up from the valve and your stomach starts talking back. You remember the smell of sizzling kielbasa hitting hot oil in your pressure cooker. It’s the sorta cozy moment that gives you a warm welcome home feeling, you know?
You spot the veggies coming to life in the pot. Carrots, onions, green bell pepper all dancing alongside the sausage sounds. That tender pull from the kielbasa when it’s browned just right makes your mouth water before the soup even hits the bowl.
With the milk and flour joining in to build that creamy base, the Worcestershire sauce adds a punch you didn’t see coming but absolutely want. This soup? It’s got depth, heart, and all the cozy vibes wrapped up in one bowl.
Why This Recipe Works Every Single Time
- Using kielbasa sausage gives you that smoky, meaty flavor that’s easy to love and cooks tender real quick.
- The veggie mix adds fresh color and a good flavor balance without fuss.
- Milk and flour team up like a simple roux to make the soup creamy without needing heavy cream.
- Worcestershire sauce brings in a rich, tangy depth that kinda surprises you in the best way.
- Ground sage is low-key but essential, rounding out the flavors nicely and mellowing the sausage’s richness.
- Lazy bean combo with Great Northern and kidney beans gives you hearty texture and protein punch, easy to swap if you wanna try other beans.
Your Simple Ingredient Checklist
- 1 tablespoon canola or vegetable oil – better for searing with higher smoke point, but olive oil is fine too if that’s what you got.
- 2 pounds kielbasa sausage, cut into 1-inch slices – this sausage tastes like a cross of ham and hot dogs, great for soup.
- 1 cup chopped onion, 1 cup chopped green bell pepper, 1 cup chopped carrot – these veggies bring sweet and fresh hits of flavor plus nice color.
- 2 cloves garlic, pressed or minced – always adds that nice punch.
- ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper – basic but you gotta have ’em for seasoning.
- ¼ cup all-purpose flour – turns out the creamy roux base without using cream.
- 4 cups milk – the partner for the flour to thicken the soup and give you that creamy feel.
- 6 tablespoons Worcestershire sauce – adds tang and depth, don’t skip unless you wanna lose some serious flavor points.
- ½ teaspoon ground sage – subtle but important for rounding out taste.
- One 15-ounce can Great Northern white beans or cannellini beans, rinsed and drained, and one 15-ounce can dark kidney beans, rinsed and drained – beans that give you good texture and protein.
How It All Comes Together Step by Step
- First, you heat the oil in a large dutch oven or pressure cooker pot over medium-high heat. Toss in the kielbasa slices and let them brown for about 5 minutes. Stir around a bit so they don’t stick but get nice and caramelized. That tender pull on those bites is your reward.
- Now sprinkle the flour over the sausage and veggies. Stir it all to coat the meat and get rid of that raw floury taste. This takes about 1-2 minutes until you smell that toasty aroma. This part’s key to your creamy base.
- Slowly pour in the milk while stirring. You want it smooth with no lumps. Keep stirring over heat until the mixture thickens and bubbles gently.
- Add in the Worcestershire sauce, ground sage, and all those beans. You’re gonna feel the broth depth start to build here.
- Seal up your pressure cooker, make sure your sealing ring is properly in place. Set it to high pressure and let it pressure build for 10 minutes.
- Once the cooking time’s done, use quick release to let out all that steam safely. Open it up and stir – you should smell the goodness ready to dive in. If you think it needs more seasoning, add salt and pepper to taste.
- Serve it hot, sprinkle some fresh parsley on top if you have it, and grab some french bread or crackers to sop up that creamy, smoky deliciousness.
Smart Shortcuts for Busy Days
- You don’t always gotta cut all the veggies fresh. Frozen chopped peppers and carrots work pretty well if you’re in a pinch.
- If you got leftover cooked sausage, chop it up and toss it right in – skips the browning and saves you time.
- Swap half the milk with store-bought chicken broth if you wanna lighten the soup or add more savory depth.
- Use canned beans straight from the can after rinsing – no need to cook dry beans before. They soften well in the pressure cooker during the cooking.
What It Tastes Like Fresh From the Pot
The first spoonful hits you with that rich, creamy broth that’s not heavy but totally comforting. You sense the tender pull of the kielbasa mingling with soft beans.
Carrots and bell pepper add little bursts of sweetness and just enough texture to keep you interested without overpowering. The garlic and onion’s flavor seeps nicely into every bite.
The Worcestershire sauce and sage bring in a delicious tang and earthiness that make this soup feel really wholesome and hearty. It’s like a warm hug in a bowl.
Every spoonful, you get that broth depth working on your taste buds and making you wanna come back for just one more bite.
Making It Last All Week Long
- For fridge storage, pop your soup into an airtight container and it’ll keep good for 3-4 days. Just warm it gently on the stove so it doesn’t curdle.
- If you wanna freeze it, leave out the fresh parsley and french bread until serving. Freeze in a freezer-safe container and it’ll last up to 3 months. Thaw overnight in the fridge and reheat slowly.
- This soup reheats nicely in the pressure cooker or on the stove. Stir in a splash of milk or broth if it thickened up too much. That tender pull texture sticks around even after reheating, which is nice.
Everything Else You Wondered About
- Can I use other sausages? Heck yeah! Ground pork sausage, turkey kielbasa, or even ham hocks work great. Just adjust the browning and pressure time if adding raw meat.
- What if I don’t have Worcestershire sauce? You can substitute soy sauce or a splash of balsamic vinegar for some tang, but it won’t be quite the same.
- Can I make this soup in a slow cooker? Totally. Brown the sausage and veggies first, then toss everything in and cook on low for 6-8 hours. The flavors will meld beautifully.
- Why no cream? Milk thickened with flour does the trick for creaminess without heaviness or fuss. It keeps the soup lighter but still rich.
- Can I add other veggies? Sure thing. Mushrooms, kale, celery, potatoes, or corn are excellent add-ins. Just adjust cooking times accordingly.
- How do I avoid the soup getting too thick? If it thickens too much, stir in a little extra broth or milk when reheating.
Creamy Sausage and Bean Soup
A hearty and comforting creamy sausage and bean soup made with kielbasa, colorful vegetables, milk and flour for richness, and seasoned with Worcestershire sauce and ground sage for warming depth.
Ingredients
Equipment
Method
Instructions
- Heat the oil in a large dutch oven or pressure cooker pot over medium-high heat.
- Add the kielbasa slices and brown them for about 5 minutes, stirring occasionally to avoid sticking.
- Add the chopped onion, bell pepper, carrot, and garlic to the pot and stir with the sausage.
- Season with salt and pepper and let it cook for a few minutes until veggies soften.
- Sprinkle flour over the sausage and veggies. Stir to coat and cook for 1–2 minutes until it smells toasty.
- Slowly pour in the milk while stirring. Stir until smooth and mixture begins to bubble and thicken.
- Add Worcestershire sauce, the ground sage, Great Northern beans and kidney beans.
- Close and seal the pressure cooker. Set to high pressure for 10 minutes.
- After cook time, use quick release to vent steam. Open the lid carefully.
- Give the soup a stir and taste. Adjust seasoning with salt and pepper if needed.
- Serve hot, optionally topped with parsley and with french bread or crackers on the side.
Notes
This soup reheats well and can be frozen for up to 3 months. For best results, reheat gently with a splash of milk or broth to maintain texture.
