Description
A hearty and comforting Great Northern Bean Soup with carrots, simmered to perfection with aromatic herbs and a touch of lemon for freshness. This wholesome soup is perfect for a nourishing meal and can be easily customized to your taste.
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
- 2 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- 1 bay leaf
- Salt and pepper, to taste
Finishing Touches
- 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 or perform a quick soak by boiling them for 2-3 minutes and then letting them sit for 1 hour. Drain and rinse the beans thoroughly before using.
- 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: Add the soaked and drained beans to the pot along with the 4 cups of low-sodium broth and 2 cups of water. Stir to combine.
- Season the Soup: Add the bay leaf, dried thyme, and optional dried rosemary to the pot. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low to maintain a gentle simmer and cook uncovered for 1 to 1.5 hours, stirring occasionally. Check the consistency and add more water as necessary to keep the soup from becoming too thick.
- Final Seasoning and Serving: Once the beans are tender and cooked through, remove the bay leaf. Season the soup with salt and pepper to taste. For an optional burst of brightness, stir in lemon juice. Garnish with freshly chopped parsley before serving.
Notes
- Be sure to soak the beans properly to reduce cooking time and improve digestibility.
- You can substitute vegetable broth for a vegetarian version or chicken broth for extra flavor.
- If you prefer a thicker soup, mash some of the beans slightly before serving.
- The lemon juice adds a nice freshness but can be omitted if preferred.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
