Kielbasa and White Bean Soup
Servings 8 bowls
Calories 453kcal
Ingredients
- 24 ounces kielbasa sausage (2 rings, cut into 1/4 inch slices)
- 1 yellow onion (chopped)
- 2 carrots (peeled and chopped)
- 2 tsp minced garlic (or 2 cloves of garlic chopped)
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/4 cup flour
- 3 cups chicken broth
- 1 cup milk
- 2 TBS Worcestershire sauce
- 2 cans Great Northern white beans (drained and lightly rinsed)
- parsley (for garnish)
Instructions
- Lightly spray the bottom of a large stock pot with Ghee spray or non-stick cooking spray.
- Heat pot over medium heat. When warm, add the sliced kielbasa and cook for 10 minutes, until brown on both sides.
- When the kielbasa is cooked, use a slotted spoon to remove it from the pan and set it aside. Leave remaining drippings in the pan.
- Add the chopped onion, carrots, minced garlic, salt, and pepper to the drippings in the pot and cook over medium heat for 10 minutes, until the carrots start to soften and the onion becomes translucent.
- Sprinkle the flour over the veggies and mix it well. Cook for an additional minute.
- Pour in the chicken broth, milk, and Worcestershire sauce and mix well.
- Add the cooked kielbasa and beans back to the pot and stir to incorporate evenly.
- Heat soup to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally. The soup will thicken as it simmers.
- Serve soup in bowls, garnished with fresh chopped parsley.
Nutrition
Serving: 1 bowl | Calories: 453kcal | Carbohydrates: 33g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 1303mg | Potassium: 869mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2584IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 5mg