Navy Bean Soup

Ingredients

• 🫒1 tablespoon vegetable oil
• •2 rings (13 ounces each), sliced into ¼-inch slices kielbasa
• 🧂3 tablespoons unsalted butter
• 🧅1 large, chopped (about 1 cup) yellow onion
• •2 medium, peeled and diced into ¼-inch pieces (about 1 cup) carrots
• 🧄2 teaspoons, minced garlic
• 🧂½ teaspoon kosher salt
• 🧂½ teaspoon black pepper
• •¼ 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), rinsed and drained Great Northern white beans
• •for garnish parsley

Instructions

1. 1To a large pot over medium-high heat, add the vegetable oil. Once hot, add the sliced kielbasa. Cook until the kielbasa is browned on both sides, about 7-9 minutes. Remove the kielbasa from the pot and set it aside on a plate to keep warm.
2. 2In the same pot, melt the butter. Add the chopped onion, carrots, garlic, salt, and pepper. Stir to combine. Cook for an additional 10-12 minutes, or until the onion becomes translucent and the carrots start to soften.
3. 3Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.
4. 4Pour in the chicken broth, milk, and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer.
5. 5Return the browned kielbasa to the pot. Add the beans.
6. 6Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15-20 minutes.