Smoked Kielbasa and White Bean Soup

It’s October now and that means many things for me.  First, I have to start wearing pants!  Goodbye shorts and flip-flops.  Hello, jeans and great shoes.  Second, I am becoming more inspired to cook fall flavors as the trees outside my windows begin to turn.  Finally, I consider this month to be the official start of soup season!

If done right, soups can be a delightful and versatile one pot meal.  Most of all, I enjoy the warmth and comforts wrapped up, like a blanket, into a single bowl of fresh flavor goodness.  This recipe is no exception with the heartiness of the sausage and the comfort of the white beans.  The chicken stock and vegetables add a great balance of flavor to every bite.    

Smoked Kielbasa and White Bean Soup
2 Tbl. olive oil
2 Tbl. unsalted butter
1 cup yellow onion, small diced
1 cup celery, small diced
¾ cup carrots, small diced
1 Tbl. jalapeño pepper, deseeded and minced
1 Tbl. fresh garlic, minced
2 Tbl. corn meal
2 (14 oz.) cans low sodium chicken stock, the best you can find
3 (15 oz.) cans white northern beans, drained and rinsed
2 – 3 cups smoked kielbasa sausage, sliced
salt and pepper to taste

In a heavy duty pot or Dutch oven, heat the olive oil and butter until the butter is melted.  Next, add onion, carrot, and celery.  Cook the vegetables in the oil for 3 – 5 minutes or until the onions are translucent.  Then add the jalapeño, corn meal and garlic.  Cook for an additional 1 – 2 minutes.  Finally, add the chicken stock, white beans and sausage.  Simmer on medium low heat for 30 – 35 minutes until the beans are tender and the sausage is heated through.

Authors Note:  This soup just gets better as it cooks.  If you are able to let it simmer longer than the suggested time, then it will be well worth the wait.  Also, don’t cheap out on the chicken stock.  It is the base for the flavor.

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