Kielbasa and Butter Bean Soup
Warm up with a comforting bowl of Kielbasa and Butter Bean Soup, a hearty and flavor-packed recipe that’s perfect for cozy evenings. Featuring smoky kielbasa sausage, tender butter beans, and a medley of fresh vegetables like carrots, celery, and baby spinach, this soup is as nourishing as it is satisfying. Seasoned with smoked paprika, thyme, and a pop of bright lemon juice, every spoonful delivers a delightful balance of smoky, savory, and tangy flavors. Ready in just 45 minutes, it’s an ideal one-pot meal for busy weeknights. Serve it with crusty bread or a crisp side salad to round out this wholesome and delicious dish. Perfect for a crowd, this easy Kielbasa and Butter Bean Soup recipe will become a family favorite in no time!
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Recipe Information
Ingredients
- 12 ounces kielbasa sausage
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 6 cups chicken broth
- 2 15-ounce cans, drained and rinsed butter beans
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups, roughly chopped baby spinach
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Slice the kielbasa into 1/4-inch thick rounds.
Heat the olive oil in a large soup pot over medium heat. Add the kielbasa and cook for 4–5 minutes until browned. Remove with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth, then add the drained butter beans, diced tomatoes (with their juice), smoked paprika, dried thyme, and bay leaf. Stir well to combine.
Return the browned kielbasa to the pot. Season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow the flavors to meld.
Remove the bay leaf and discard it. Stir in the baby spinach and cook for 2–3 minutes until wilted.
Add the chopped parsley and lemon juice for a bright, fresh finish.
Taste and adjust the seasoning with additional salt or pepper as needed.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 7903 mg | 344% | |
| Total Carbohydrate | 286.5 g | 104% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 40.5 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 993 mg | 76% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 9443 mg | 201% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
