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Creamy Bean Soup With Kielbasa

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Ingredients
  

  • 1 tablespoon vegetable oil
  • 2 rings 13 ounces each kielbasa, sliced into ¼-inch slices
  • 3 tablespoons unsalted butter
  • 1 large yellow onion chopped (about 1 cup)
  • 2 medium carrots peeled, diced into ¼-inch pieces (about 1 cup)
  • 2 teaspoons garlic minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup 31 g all-purpose flour
  • 3 cups 720 g chicken broth
  • 1 cup 245 g whole milk
  • 2 tablespoons Worcestershire sauce
  • 2 cans 15 ounces each Great Northern white beans, rinsed and drained
  • parsley for garnish

Instructions
 

  • Step 1: To a large pot over medium-high heat, add the vegetable oil. Once hot, add the sliced kielbasa. Cook until the kielbasa is browned on both sides, about 7-9 minutes. Remove the kielbasa from the pot and set it aside on a plate to keep warm.
  • Step 2: In the same pot, melt the butter. Add the chopped onion, carrots, garlic, salt, and pepper. Stir to combine. Cook for an additional 10-12 minutes, or until the onion becomes translucent and the carrots start to soften.
  • Step 3: Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.
  • Step 4: Pour in the chicken broth, milk, and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer.
  • Step 5: Return the browned kielbasa to the pot. Add the beans.
  • Step 6: Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15-20 minutes.