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Cozy Creamy Bean Soup With Sausage taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

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.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 people
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon Canola or vegetable oil olive oil OK too
  • 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
  • ½ teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • ¼ cup All-purpose flour
  • 4 cups Milk
  • 6 tablespoons Worcestershire sauce
  • ½ teaspoon Ground sage
  • 15 ounce Can Great Northern or cannellini beans rinsed and drained
  • 15 ounce Can dark kidney beans rinsed and drained

Equipment

  • 1 Mixing bowl Large

Method
 

Instructions
  1. Heat the oil in a large dutch oven or pressure cooker pot over medium-high heat.
  2. Add the kielbasa slices and brown them for about 5 minutes, stirring occasionally to avoid sticking.
  3. Add the chopped onion, bell pepper, carrot, and garlic to the pot and stir with the sausage.
  4. Season with salt and pepper and let it cook for a few minutes until veggies soften.
  5. Sprinkle flour over the sausage and veggies. Stir to coat and cook for 1–2 minutes until it smells toasty.
  6. Slowly pour in the milk while stirring. Stir until smooth and mixture begins to bubble and thicken.
  7. Add Worcestershire sauce, the ground sage, Great Northern beans and kidney beans.
  8. Close and seal the pressure cooker. Set to high pressure for 10 minutes.
  9. After cook time, use quick release to vent steam. Open the lid carefully.
  10. Give the soup a stir and taste. Adjust seasoning with salt and pepper if needed.
  11. 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.