Description
Hearty and comforting Great Northern Bean Soup with tender carrots, aromatic herbs, and a rich vegetable broth. This nutritious soup is easy to prepare with dried beans and vegetable staples, perfect for a wholesome meal any day.
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 Garnish
- 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 dried Great Northern beans overnight in plenty of water, or quick-soak them by boiling for 2-3 minutes and letting them sit for 1 hour. Drain and rinse the beans before using to remove impurities and soften them for cooking.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent, which helps build a flavorful base for the soup.
- Add Garlic and Carrots: Stir in minced garlic and sliced carrots, cooking for another 2-3 minutes until the garlic is fragrant and the carrots begin to soften slightly.
- Add Beans and Broth: Add the soaked and drained beans to the pot along with the low-sodium broth and water. This combination provides the liquid base and nutrients for the soup.
- Add Herbs: Toss in the bay leaf, dried thyme, and optionally dried rosemary to infuse the soup with herbal aromas and depth of flavor. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for 1 to 1.5 hours. Stir occasionally to prevent sticking and adding more water if the soup thickens too much, until the beans are tender and soup flavors meld together.
- Season and Serve: Remove the bay leaf. Season the soup with salt and pepper to taste. For an optional bright finish, stir in lemon juice. Garnish with fresh parsley before serving to add freshness and color.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Quick-soaking is a good alternative if short on time.
- Use low-sodium broth to better control the saltiness of the soup.
- Add extra water during simmering for a thinner soup or less water for a heartier consistency.
- Lemon juice enhances the flavor but can be omitted if preferred.
- Fresh parsley is optional but adds a nice herbal brightness to the presentation.
