Description
This hearty Great Northern Bean Soup with Carrots is a comforting and nutritious dish featuring tender beans, aromatic herbs, and fresh vegetables. Perfect for chilly days, this soup is slow-simmered on the stovetop to develop rich flavors and a satisfying texture. It’s naturally low in fat and can be made vegetarian or with chicken broth for added depth.
Ingredients
Scale
Beans and Broth
- 1 lb dried Great Northern beans (about 2 cups), soaked overnight or quick-soaked
- 4 cups low-sodium vegetable or chicken broth
- 2 cups water (or more, to reach desired consistency)
Vegetables and Aromatics
- 2 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for a burst of freshness)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beans: Soak the Great Northern beans overnight or quick-soak by boiling them for 2-3 minutes, then letting sit covered for 1 hour. After soaking, drain and rinse the beans thoroughly to remove any impurities.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
- Add Garlic and Carrots: Stir in the minced garlic and sliced carrots, cooking for an additional 2-3 minutes until fragrant but not browned.
- Add Beans and Broth: Pour the soaked beans, vegetable or chicken broth, and water into the pot with the vegetables. Stir to combine all ingredients.
- Season the Soup: Add the bay leaf, dried thyme, and optional rosemary to the pot. Increase heat and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low to maintain a gentle simmer. Cook uncovered for 1 to 1.5 hours, stirring occasionally to prevent sticking. Add more water if the soup becomes too thick.
- Finish and Serve: When the beans are tender and the soup has a creamy texture, remove the bay leaf. Season with salt, pepper, and optional lemon juice to brighten the flavors. Garnish with fresh parsley if desired, then ladle into bowls and serve warm.
Notes
- For a quicker option, use canned Great Northern beans, rinsed and drained, and reduce simmering time accordingly.
- The lemon juice adds a pleasant brightness but can be omitted if preferred.
- Adjust seasoning to taste, especially salt, as broth saltiness may vary.
- This soup freezes well; cool completely before storing in airtight containers.
- To make the soup creamier, you can partially blend some of the soup and stir it back in.
