Kielbasa Bean Soup
Kielbasa bean soup: browned kielbasa, cannellini beans, carrots and fire-roasted tomatoes simmered in chicken broth with thyme and rosemary. Serves 6.
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Ingredients
- 1 1/2 pounds kielbasa sausage diced into 1/2 inch pieces
- 1 tablespoon oil
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 3 tablespoons tomato paste
- 1 can fire-roasted diced tomatoes 15 ounces, do not drain
- 45 ounces canned cannellini beans rinsed and drained; Great Northern or navy beans can replace them
- 4 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt plus more to taste at the end
- 1/2 teaspoon black pepper freshly ground; plus more to taste at the end
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- fresh parsley chopped, for serving
Instructions
- Heat the oil in a Dutch oven or stock pot over medium-high heat. Add the kielbasa and cook until it begins to brown.
- Add the onion and cook until it is soft and translucent, 5 to 7 minutes.
- Stir in the garlic and carrots and cook for another 5 minutes.
- Add the tomato paste and give it a stir.
- Add the fire-roasted tomatoes with their juice, the beans, the broth, the Worcestershire sauce, salt, pepper, thyme, rosemary and bay leaf.
- Bring the soup to a boil, reduce the heat to medium-low, cover and simmer for 20 to 25 minutes. If your kielbasa is raw, it is ground meat: make sure it reaches 160°F on a food thermometer.
- Discard the bay leaf and add salt and pepper to taste. Ladle the soup into bowls and sprinkle with chopped parsley.
Notes
Taste before adding more salt; broth and kielbasa both bring salt. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 548kcalCarbohydrates: 30.4gProtein: 25.4gFat: 36gSodium: 2436mgFiber: 7.7gSugar: 5.8g