5 from 4 votes

Hearty Kielbasa, Bean, and Vegetable Soup

This hearty, super soup is chock full of garlicky kielbasa, beans, spinach, carrots, celery and onions. This will warm you straight through and keep you going! Instructions include how to maintain the flavour of the soup and reduce the amount of sausage to make it very budget friendly.
Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 232kcal
Author Rebecca Lindamood


  • 8 ounces to 2 pounds of Beef or Polska Kielbasa
  • 1 to 2 onions peeled and diced into 1/4-inch pieces
  • 1 to 2 carrots peeled and cut into 1/4-inch rounds
  • 1 to 2 ribs of celery washed and cut into 1/4-inch pieces
  • 3 cloves garlic peeled and sliced or minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 quart home canned whole tomatoes in juice or 1 28 ounce can whole tomatoes in juice
  • 8 cups chicken broth or stock
  • 3 cups of cooked cannellini or Great Northern beans with their liquid or 2 cans, with liquid
  • 1 bay leaf
  • 1 teaspoon dried thyme leaves
  • 1 pound of spinach you can use chopped,frozen spinach or fresh baby spinach leaves
  • salt and pepper to taste
  • Optional for serving: grated Parmesan or Romano cheese and hot sauce


  • Begin by cutting the kielbasa. If you are using a smaller amount, dice it into 1/4 to 1/2 inch pieces. If you're using the larger amount, slice into 1/8 to 1/4 inch thick rounds.
  • Place a large, heavy-bottomed stockpot over medium heat. Add the kielbasa pieces and cook, stirring frequently, until the kielbasa has rendered quite a bit of fat and taken on some brown colour. Use a slotted spoon to transfer the kielbasa to a rimmed plate or bowl. Drain all but 1 to 2 tablespoons of the kielbasa fat from the pan. Return the pan to the heat and add the onions, carrots and celery. Add a pinch of salt and stir to coat all of the vegetables. Cook over medium heat, stirring often, until the onions are translucent, about 8 minutes. Add the garlic and crushed red pepper flakes, stir well, and cook for another minute.
  • Use your hands to break up the whole tomatoes over the pan. They don't have to be perfect, but should at least be broken down to bite size. Add the juice from the can along with the chicken stock, beans and their liquid, bay leaf, and thyme leaves. Bring to a boil, then lower the heat to a simmer. Simmer the soup until the carrots and celery are tender, about 10 to 15 minutes. Return the kielbasa to the pan and add the frozen or fresh spinach to the pot. Cook just until heated through.
  • Serve hot. We like ours with a little grated Parmesan cheese and hot sauce.


Calories: 232kcal | Carbohydrates: 16g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 1238mg | Potassium: 596mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6275IU | Vitamin C: 23.5mg | Calcium: 127mg | Iron: 3.5mg