Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 rings (13 ounces each) kielbasa, sliced into 1/4-inch slices
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 2 medium carrots, peeled and diced into 1/4-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 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
- In a large pot over medium-high heat, add vegetable oil. Once hot, add the sliced kielbasa and cook for 7–9 minutes until browned on both sides. Remove and set aside.
- In the same pot, melt the butter. Add onion, carrots, garlic, salt, and pepper. Stir and cook for 10–12 minutes until onion is translucent and carrots begin to soften.
- Sprinkle flour over the vegetables and stir well. Cook for 1 minute.
- Add chicken broth, milk, and Worcestershire sauce. Stir to combine and bring to a simmer.
- Return the browned kielbasa to the pot and add the drained white beans.
- Reduce heat to medium-low and simmer, stirring occasionally, for 15–20 minutes until thickened.
- Garnish with parsley and serve warm.
Notes
- For a richer flavor, use smoked kielbasa or add a pinch of smoked paprika.
- Optional: garnish with shredded cheese or a drizzle of cream for extra creaminess.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American