Creamy Bean and Sausage Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon canola or vegetable oil
02 - 2 pounds kielbasa sausage, cut into 1-inch slices
03 - 1 cup chopped onion
04 - 1 cup chopped green bell pepper
05 - 1 cup chopped carrot
06 - 2 cloves garlic, pressed or minced

→ Seasonings & Thickener

07 - ½ teaspoon kosher salt
08 - ½ teaspoon black pepper
09 - ¼ cup all-purpose flour
10 - ½ teaspoon ground sage
11 - 6 tablespoons Worcestershire sauce

→ Liquids & Beans

12 - 4 cups milk
13 - 1 (15-ounce) can Great Northern beans, rinsed and drained
14 - 1 (15-ounce) can dark kidney beans, rinsed and drained
15 - Chopped parsley for garnish

# Instructions:

01 - Heat oil in Dutch oven. Cook sausage 5 minutes until browned.
02 - Add onion, pepper, carrot, garlic, salt, and pepper. Cook until softened, about 5 minutes.
03 - Sprinkle flour over mixture, cook 1-2 minutes. Slowly add milk, stirring until smooth and thickened.
04 - Add Worcestershire, sage, and beans. Simmer 15-20 minutes. Season to taste and garnish with parsley.

# Notes:

01 - Great with crusty bread or crackers
02 - Uses milk instead of cream for thickening

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