This hearty bean soup is perfect for the fall! As the weather begins to cool down, the paprika-spiced broth is the perfect way to warm up. Combined with the kielbasa, this recipe is sure to comfort anyone who tries it.
7 ounces of kielbasa, sliced, halved, or quartered
2 teaspoons of cooking oil
1/4 cup of onion, diced
1/4 cup of celery, diced or sliced
2 tablespoons of all-purpose flour
2 tomatoes, quartered
4 cups of chicken or vegetable broth
1 1/2 tablespoons of sweet paprika
1 teaspoon of smoked paprika
1 bay leaf
1/2 cup of parsley, chopped
1 18-ounce can of red kidney beans, rinsed
1 18-ounce can of white kidney beans, rinsed
Salt and freshly ground pepper
1. Add sliced and halved or quartered kielbasa to a non-stick skillet. Cook over medium-high heat until browned in spots. Remove to a bowl and set aside.
2. In a large soup pot, heat oil over medium heat. Add the onion, celery, and carrots to the pot and cook, stirring, until softened (about 4-5 minutes). Add the flour to the pot, and cook, stirring for about 30 seconds. Add the chicken broth, tomatoes, 1/2 of the chopped parsley, sweet and smoked paprika, and the bay leaf to the pot. Stir to combine. Bring to a boil, then reduce heat slightly. Simmer for 10 minutes.
3. Using a potato masher, smash the tomatoes to break them up. Add the rinsed kidney beans and simmer for 10 more minutes. Remove the bay leaf and discard. Add in the cooked kielbasa and the remaining chopped parley. Stir in and allow to cook a few minutes to warm through.
4. Taste the soup and add salt and freshly ground pepper, as needed. Serve warm.
