Recipe: White Bean & Kielbasa Soup

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: ~45 minutes

What You'll Need:

• 1 tbsp olive oil
• 2–3 ribs celery, diced
• 2 carrots, diced
• 1 small onion, diced
• 1 heaping tbsp jarred minced garlic
• 1 (12–14 oz) kielbasa sausage, sliced and browned (optional but recommended)
• 2 cartons (32 oz each) beef broth
• 2 cans (15 oz each) white beans (like Great Northern or cannellini), drained and rinsed
• 1 can (15 oz) whole or sliced potatoes, drained
• 1 bunch fresh kale, chopped
• ¼–½ cup heavy cream (optional)
• Salt and pepper to taste

Directions:

1. Sauté the Mirepoix: Heat olive oil in a large soup pot or Dutch oven. Add celery, carrots, and onion. Sauté until softened, about 5–7 minutes. Stir in garlic and cook for another minute.
2. Brown the Kielbasa (optional): In a separate pan, brown the sliced kielbasa for extra flavor, then set aside.
3. Add Broth & Beans: Pour in the beef broth and bring to a gentle simmer. Add the white beans and canned potatoes. You can lightly mash some beans or use an immersion blender for a creamier texture, if desired.
4. Combine Kielbasa & Kale: Add the browned kielbasa and generous handfuls of chopped kale. Stir well and bring the soup to a boil.
5. Simmer: Reduce the heat and let the soup simmer for 15–20 minutes until flavors meld and kale is tender.
6. Finish with Cream (optional): Stir in heavy cream for extra richness before serving. Adjust salt and pepper to taste.

Quick Tip:
This soup gets even better the next day! Pack leftovers in a thermos for your next trail lunch or reheat at the campsite.