The only thing better than a comforting bowl of soup is a comforting bowl of soup that can be made using only one pot. I’m fairly certain that you’ll find this one-pot recipe, using Polish kielbasa, beer, great northern beans, and a few additional herbs and vegetables, to be an immense blessing when it comes to making a warm, comforting, well-balanced meal on a busy winter weeknight.
The holidays have arrived and so has the stress of keeping up with yet another year of treasured holiday traditions and social obligations. Way to kill a good time, right? Bah! Humbug! Well, since I’m not quite ready to become a big ol’ stinkin’ Scrooge this year, I’ve decided to follow the advice of a brilliant lady I know and lighten up my holidays. That’s right, this year I’m giving myself permission to go light on Christmas and not feel a single bit guilty about it.
My friend Diana, who lives in Herndon, VA like me and is a big Caps fan, is also an amazing life coach and the brilliant woman behind “It’s About Time with Diana Forbes,” where she coaches busy mothers about time management, prioritizing their schedules, and making the most of moments while trying to keep up with the busy world. Although not a mother, luckily for me, I recently took notice of her three-part quick video series on how to “Lighten Up Your Workload for the Holidays.”
I’m not gonna lie, something about this video series really hit home with me, so I urge you to take a moment and check it out HERE. Basically, Diana’s videos give you the tips and tools to take a really close look at what traditions or events you need to keep around during the holidays in order to make them feel special for you. The point being, that if something isn’t necessary, you can give yourself permission to discard it so that you have more time to spend on the things that do matter and not feel the least bit guilty about it.
So, if you’re wondering why I only have three trees up in my house this year instead of ten, please know that Diana is to blame for it. If you’re wondering why B.O.B. Bob and I are spending a week away in Nashville during the month of December living it up in style, in lieu of buying Christmas gifts for each other and every single person we know, please know that Diana is also to blame for it. And finally, If you’re wondering why I’m such a happier person this holiday season and full of good cheer, please know that Diana is also entirely to blame for it. Her, and of course, a bit too much eggnog.
Now, what the heck does any of this have to do with soup? Well, I feel, that this is the perfect recipe to help you lighten up your holiday season. Yes, it does require a little bit of chopping and about 45 minutes to get on the table, but it’s also made in just one pot. And who doesn’t love a one-pot recipe, especially one as good as this one? So, go ahead and whip this winter soup up one evening or weekend when you don’t have too much else going on. After all, there’s nothing wrong with taking a time-out from doing the dishes every once and a while, holiday or no holiday.
Ingredients:
- 1 Tablespoon Extra Virgin Olive Oil
- 1 (13.5-oz.) Package Polish Kielbasa, Sliced
- 3 Large Carrots, Peeled & Chopped
- 3 Ribs Celery, Chopped
- 1 Large Shallot, Peeled & Finely Chopped
- 1 (12-oz.) Lager Beer
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 2 Cups Whole Milk
- 1 (15.8-oz.) Can Great Northern Beans, Rinsed & Drained
- 1 Teaspoon Italian Herb Mix
- 1/2 Teaspoon Dried Minced Onion
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Over medium-high heat, place the olive oil in a large stockpot or Dutch oven.
- When the oil is hot, add the sliced kielbasa and cook until browned, stirring often. Remove the kielbasa; set aside.
- Add the chopped carrots, celery, and shallot to the same stockpot or Dutch oven. Cook for 5 minutes, stirring often.
- Add the lager; cook for 5 minutes.
- Add all of the remaining ingredients and the browned kielbasa to the stockpot or Dutch oven. Bring to a boil.
- Reduce heat to low, cover, and then simmer for an additional 30 minutes.
Suggestions:
- Slice the kielbasa approximately a 1/4-inch thick.
- The beer in this recipe gives it a nice flavor, however, you can replace with it additional chicken broth if you choose.
- Make sure to rinse and drain the beans before you add them to this soup.
- The Italian herb mix I use does not contain added salt. If yours does, you may want to be careful how much you use.
- I didn’t find the need to add any salt to this soup. I felt the sodium in the chicken broth and the kielbasa was more than enough.
- As with most soups, this one tastes much better after sitting for a day or two, which makes it a great make-ahead recipe.
Improvements:
- Serve alongside a grilled cheese sandwich.
- Add a clove or two of fresh minced garlic to the soup.
- Garnish with finely chopped fresh herbs or finely ground black pepper before serving.
- Sprinkle a little bit of grated cheddar cheese over the soup before serving.
Ingredients:
- 1 Tablespoon Extra Virgin Olive Oil
- 1 (13.5-oz.) Package Polish Kielbasa, Sliced
- 3 Large Carrots, Peeled & Chopped
- 3 Ribs Celery, Chopped
- 1 Large Shallot, Peeled & Finely Chopped
- 1 (12-oz.) Lager Beer
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 2 Cups Whole Milk
- 1 (15.8-oz.) Can Great Northern Beans, Rinsed & Drained
- 1 Teaspoon Italian Herb Mix
- 1/2 Teaspoon Dried Minced Onion
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Over medium-high heat, place the olive oil in a large stockpot or Dutch oven.
- When the oil is hot, add the sliced kielbasa and cook until browned, stirring often. Remove the kielbasa; set aside.
- Add the chopped carrots, celery, and shallot to the same stockpot or Dutch oven. Cook for 5 minutes, stirring often.
- Add the lager; cook for 5 minutes.
- Add all of the remaining ingredients and the browned kielbasa to the stockpot or Dutch oven. Bring to a boil.
- Reduce heat to low, cover, and then simmer for an additional 30 minutes.
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