Kielbasa and Bean Soup
Kielbasa and bean soup is not what it seems. It doesn't appear to be anything special, but oh boy, it's a good one. If you want to impress a crowd, make this soup an serve it with some crusty bread.
Ingredients
- 14 ounces kielbasa - sliced lengthwise and then into half inch pieces
- 2 tbsp olive oil - divided
- 4-5 carrots - peeled and diced
- 3 garlic cloves - minced
- ½ cup dry white wine
- 5 cups water
- 3 tbsp Organic Better Than Bouillon Roasted Chicken Base - Note: non-organic version has dairy in it
- 2 16 ounce cans great northern beans - drained and rinsed
- 1 16oz can pinto beans - drained and rinsed
- ½ tsp onion powder
- 2 cups fresh baby spinach
- black pepper to taste
Instructions
- Heat a dutch oven or medium soup pot over medium heat.
- Add 1 tbsp of olive oil and kielbasa. Brown Kielbasa, stirring and turning to brown pieces evenly.
- Remove kielbasa from pot and set aside in a bowl.
- In the same pot, add the garlic and the rest of the olive oil.
- Stir the garlic around just until it barely begins to brown and becomes fragrant.
- Add the wine. Deglaze by using a spoon to scrape up the brown bits on the bottom.
- Let the wine simmer for 1-2 minutes until it has reduced and there's very little liquid left.
- Add the water and bouillon paste. Stir to combine.
- Add the kielbasa back to the pot, along with the carrots, beans, onion powder and pepper.
- Bring to a low boil and cook for about 20 minutes to let the carrots soften and all the flavors come together.
- Remove from heat. Add the spinach and stir it in until it wilts.
- Serve right away or let it cool completely, then cover and store in the fridge for up to 5 days. Freeze leftovers in individual portions, leaving 1/2 inch of space at the top to allow for expansion.