Creamy Bean Soup with Sausage

Creamy Bean Soup with Sausage is a hearty, comforting one‑pot meal that brings together creamy milk, two kinds of beans, smoked kielbasa, and warming spices. It’s rich and flavorful yet straightforward to prepare — perfect for chilly nights, a cozy dinner with friends, or when you want something satisfying without too much fuss. With protein from the sausage and beans, and vegetables built in, this soup can easily become a go‑to in your weeknight rotation.

Why You’ll Love This Recipe

You’ll love this recipe because it combines bold flavor and creamy texture in a surprisingly simple way. The sausage brings smoky, savory notes; the beans and milk create a velvety base; the veggies add color and nutrients; and the gentle sage and Worcestershire sauce tie everything together with depth and warmth. It’s comforting, full‑bodied, and can be served with crusty bread or crackers for dipping. Whether you’re feeding a family or just making enough for leftovers, it feels like a special meal that doesn’t require hours of work.

Ingredients

• 1 tablespoon canola or vegetable oil

• 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

• 1 (15‑ounce) can Great Northern (white) beans, rinsed & drained

• 1 (15‑ounce) can dark kidney beans, rinsed & drained

• Chopped parsley (for garnish)

Step‑by‑Step: How to Make Creamy Bean Soup with Sausage

1. In a large Dutch oven or heavy‑bottom stock pot, heat the oil over medium‑high heat. Add the sliced sausage and cook for about 5 minutes, stirring occasionally, until browned.

2. Add the chopped onion, green bell pepper, carrot, and minced garlic. Season with the kosher salt and black pepper. Cook, stirring occasionally, until the onion and pepper soften, about another 5 minutes.

3. Sprinkle the flour over the sausage‑and‑veggie mixture and stir to coat evenly. Continue cooking for about 1–2 minutes, stirring, until the raw flour taste is gone and it begins to smell toasty.

4. Slowly pour in the milk while stirring so the flour mixture (roux) combines smoothly and without lumps. Raise the heat enough so the mixture begins to thicken and bubble gently, stirring frequently to prevent burning.

5. Once thickened, add the Worcestershire sauce, ground sage, and both the white beans and kidney beans (rinsed and drained). Stir to combine, then reduce the heat to medium‑low.

6. Let the soup simmer, uncovered, for 15–20 minutes, stirring occasionally, until the flavors meld and the texture is creamy and cohesive. Taste and adjust seasoning with additional salt and pepper as desired.

7. Serve the soup hot, garnished with chopped parsley. Accompany with slices of crusty French bread or a handful of crackers for dipping.

Helpful Tips

• Browning the sausage properly adds flavor; don’t rush this step.

• When adding the milk to the flour‑coated mixture, pour slowly and stir constantly to avoid lumps.

• If the soup becomes too thick while simmering, you can thin it slightly with a little extra milk or water.

• The beans are already cooked, so the simmer step is just for flavor melding — avoid prolonged high heat to prevent the milk from separating.

• For a little extra kick, you could add a pinch of red pepper flakes when adding the garlic.

Substitutions And Variations

• Sausage swap: If you don’t have kielbasa, you can use smoked andouille, chorizo (for a spicier version), or even a turkey sausage for a lighter twist.

• Dairy‑free option: Swap the milk for an unsweetened plant‑based milk (like soy or oat), but you may need to adjust seasoning/texture since they behave differently when thickened.

• Bean swap or add‑on: You can replace one of the bean types (e.g., use navy or pinto beans) or add an extra can for more volume.

• Vegetable variation: Feel free to add chopped celery, spinach (stirred in at the end), or even small diced potatoes for added heartiness.

• Herb/spice variation: Instead of sage, try thyme or rosemary for a different herbal note. You can also stir in a teaspoon of smoked paprika for extra smokiness.

Storage Instructions

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a pot over medium‑low heat, stirring occasionally; if too thick, add a splash of milk or water.

• Freezer: You can freeze the soup (without garnish) for up to 2 months. Let it thaw in the refrigerator overnight, then reheat following the same instructions as above.

• Reheating tip: Do not boil vigorously when reheating — heat gently to preserve the creamy texture and prevent separation.

Nutritional Information

• Calories: 417 kcal

• Carbohydrates: 28 g

• Protein: 29 g

• Fat: 21 g

• Saturated Fat: 11 g

• Cholesterol: 96 mg

• Sodium: 2,256 mg

• Potassium: 799 mg

• Fiber: 3 g

• Sugar: 18 g

• Vitamin A: 4,151 IU

• Vitamin C: 72 mg

• Calcium: 251 mg

• Iron: 16 mg

Note: Nutritional values are estimates and will vary based on exact sausage brand, milk type, and portion size.

Serving Suggestions

• Serve with crusty French bread, sourdough, or garlic bread for dipping into the creamy soup.

• A side green salad (e.g., mixed greens with vinaigrette) will brighten the meal and cut through the richness.

• Garnish each bowl with fresh chopped parsley (as suggested) or even a swirl of sour cream or dollop of Greek yogurt for added creaminess.

• Pair it with a crisp white wine or light beer if desired (though not mandatory!).

• For a complete dinner, you could serve roasted Brussels sprouts or steamed green beans alongside for added veggie variety.

Frequently Asked Questions About Creamy Bean Soup with Sausage

Q: Can I use low‑fat milk or half‑and‑half instead of whole milk?
Yes — you may use 2% or low‑fat milk, but it may not be quite as rich and creamy. If you use half‑and‑half, the soup will be richer, so reduce heat slightly to avoid scorching. You might also need to tweak seasoning since richness affects perceived flavor.

Q: Is it okay to skip the flour for a gluten‑free version?
You can skip the flour, but you’ll lose some of the thickening benefit. To make it gluten‑free, substitute the all‑purpose flour with a gluten‑free blend or use cornstarch (½ tablespoon cornstarch mixed with equal amount of cold milk before adding to the pot) to thicken.

Q: My soup is too thick / too thin — how do I fix it?
If the soup is too thick, add up to ½ cup extra milk (or water) until you reach your desired consistency. If it’s too thin, continue simmering uncovered for a few minutes to reduce, or stir in a little more flour (mix with cold milk first to avoid clumps).

Q: Can I prepare this ahead of time for guests?
Absolutely. You can prepare up to the simmering stage, then cool, refrigerate, and reheat when guests arrive. The flavors may meld even more — just stir well and adjust seasoning before serving.

Q: What can I serve this with if I don’t have bread or crackers?
You could serve the soup over cooked rice, quinoa, or even baby potatoes to make it more of a hearty stew. Alternatively, serve it alongside roasted vegetables, or with a simple coleslaw or garlic‑roasted vegetables for contrast.

Conclusion

Thank you for trying this Creamy Bean Soup with Sausage — I hope it becomes one of your favorite comfort meals. I’ve made it countless times when I’m craving something both satisfying and easy to prepare, and it never fails to warm me and my guests. The richness of the milk and sausage combined with the wholesome beans and veggies always hits the spot. May your cooking go smoothly, your kitchen smell amazing, and your meal bring you joy. Enjoy every spoonful — happy cooking and thanks for being part of the food‑loving community!

Creamy Bean Soup with Sausage

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soups & Stews

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Description

Creamy Bean Soup with Sausage is a hearty one-pot meal made with smoky kielbasa, creamy milk, tender beans, and wholesome veggies—ready in under an hour!

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Ingredients

Scale 1x2x3x

1 tbsp canola or vegetable oil

2 lbs kielbasa sausage, sliced into 1-inch pieces

1 cup chopped onion

1 cup chopped green bell pepper

1 cup chopped carrot

2 cloves garlic, minced

½ tsp kosher salt

½ tsp black pepper

¼ cup all-purpose flour

4 cups milk

6 tbsp Worcestershire sauce

½ tsp ground sage

1 (15 oz) can Great Northern beans, rinsed & drained

1 (15 oz) can dark kidney beans, rinsed & drained

Chopped parsley for garnish

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Instructions

• In a large Dutch oven or heavy‑bottom stock pot, heat the oil over medium‑high heat. Add the sliced sausage and cook for about 5 minutes, stirring occasionally, until browned.

• Add the chopped onion, green bell pepper, carrot, and minced garlic. Season with the kosher salt and black pepper. Cook, stirring occasionally, until the onion and pepper soften, about another 5 minutes.

• Sprinkle the flour over the sausage‑and‑veggie mixture and stir to coat evenly. Continue cooking for about 1–2 minutes, stirring, until the raw flour taste is gone and it begins to smell toasty.

• Slowly pour in the milk while stirring so the flour mixture (roux) combines smoothly and without lumps. Raise the heat enough so the mixture begins to thicken and bubble gently, stirring frequently to prevent burning.

• Once thickened, add the Worcestershire sauce, ground sage, and both the white beans and kidney beans (rinsed and drained). Stir to combine, then reduce the heat to medium‑low.

• Let the soup simmer, uncovered, for 15–20 minutes, stirring occasionally, until the flavors meld and the texture is creamy and cohesive. Taste and adjust seasoning with additional salt and pepper as desired.

• Serve the soup hot, garnished with chopped parsley. Accompany with slices of crusty French bread or a handful of crackers for dipping.

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Notes

For a lighter option, use turkey sausage. To make it gluten-free, replace flour with a gluten-free alternative or cornstarch slurry. Soup thickens as it sits—thin with milk when reheating if needed.

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Nutrition

• Serving Size: 1 ½ cups
• Calories: 417 kcal
• Sugar: 18 g
• Carbohydrates: 28 g
• Protein: 29 g