This bean and kielbasa soup is very easy to make and is the perfect dinner option for a cold Fall or winter day. However, don’t let that deter you from cooking up a pot of this soup during the warmer months. I find that we all need a little bit of comfort food from time to time and this soup certainly does the trick. Plus, this soup is perfect for those unfortunate cases of the summer flu or cold. Eat this soup and your cold will take a hike 🙂
I think this vintage recipe is very tasty and it cooks up easily in the slow cooker. Yay!
Ingredients
1 lb. dried navy beans, rinsed and picked over
2 tbsp. olive oil
1 fennel bulb, chopped
3 garlic cloves, smashed (i.e. hit with the flat side of a chef’s knife)
2 small or 1 large sweet onion, chopped
1 tomato, chopped
1 kielbasa sausage, cut into 1/4-inch slices
1/2 tsp. smoked paprika
6 cups of vegetable stock, see recipe below (plus extra stock or water to cover vegetables if needed)
Place beans in a large (4-quart) saucepan covered with 2 inches of water. Bring to boil then reduce heat and simmer for about 5 minutes. Remove from heat, cover and let sit for an hour. Drain before adding to soup pot.
In dutch over or other large pot, heat olive oil over medium heat. Add fennel, garlic and onions and sauté until softened and starting to take on some color. Add the tomatoes and kielbasa, and continue cooking a couple minutes. Add the cooked, drained beans, smoked paprika and the vegetable stock, adding extra stock or water if needed to cover the ingredients. Bring to boil, reduce heat, cover and simmer gently for about 60 to 90 minutes until the beans are tender.
If desired, stick an immersion blender in the soup and pulse a few times to thicken it. Taste and adjust seasoning before serving.
Vegetable Stock
(makes 6 cups)
10 cups of water
1 whole fennel, bulb cored and chopped, stalks chopped (use fronds too if desired)
1 large sweet onion, chopped (include onion greens if you have them)
2 carrots, chopped
3 garlic cloves, crushed
1 russet potato, peeled and cubed
Mix of hearty herbs (rosemary, Italian parsley, lemon thyme), added whole or coarsely chopped
1 tbsp. salt
Pepper to taste
1. Add all ingredients to a large pot. Bring to boil then reduce heat and simmer, covered, for about 2 hours. Strain the liquid and refrigerate until ready to use.
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Quick Tip: Eat this soup with your favorite crusty bread.