The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
As we head into soup season, I’m really excited to share this weeknight friendly recipe featuring smoky kielbasa, creamy beans, classic soup vegetables and flavorful herbs.
The ingredient list is long, but the bulk of it is pantry staples, and you can have this soup on the table in about 45 minutes, start-to-finish. Be sure to pick up a crusty baguette from Heinen’s bakery to serve alongside!
This recipe calls for three cans of Heinen’s organic beans. Blending one can of the beans before adding it to the soup creates a thicker base, similar to what you’d expect if you were to use dried beans. I stir in a slurry (a mix of flour and cold water) to thicken up the soup even more.
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. Heinen's olive oil, divided
- 14 oz. package kielbasa smoked sausage, sliced
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup green bell pepper, diced
- ½ cup celery, diced
- Kosher salt
- Black pepper
- 3 garlic cloves, minced
- 1 ½ tsp. Heinen’s dried thyme
- 1 tsp. Heinen’s paprika
- ½ tsp. Heinen’s dried rosemary
- 32 oz. Heinen’s chicken culinary stock
- 1 Heinen's bay leaf
- 2 14.5 oz. cans Heinen’s great northern beans
- 1 14.5 oz. can Heinen’s dark red kidney beans
- 2 Tbsp. flour
- ¼ cup cold water
- Heinen’s French baguette (for serving)
- Heat 1 Tbsp. of the olive oil in a large pot over medium heat. Once hot, add the sausage and sauté for 3-4 minutes, stirring often, until browned on both sides. Remove the sausage from pan.
- Add the remaining Tbsp. of olive oil followed by the onion, carrot, bell pepper and celery. Sauté, stirring often, for 6-8 minutes.
- Season vegetables to taste with salt and pepper, then stir in the garlic, thyme, paprika and rosemary. Sauté for 30 seconds, stirring constantly.
- Add the stock and bay leaf. Bring to a boil. While waiting for the soup to boil, blend 1 can of the great northern beans (with liquid from can) in a blender until very smooth. Add blended beans, remaining cans (drained) of great northern beans and kidney beans and sausage to the pot.
- In a small dish, whisk together the flour and cold water until completely smooth to make a slurry. Stir into the soup.
- Once the soup boils, reduce the heat to maintain a simmer and continue to cook, uncovered, for 10-15 minutes.
- Season the soup to taste with salt until the flavors pop. Remove the bay leaf.
- Serve in bowls topped with cracked black pepper and bread for dunking.