Description
This hearty Great Northern Bean Soup with Carrots is a comforting and nutritious dish perfect for any season. Featuring tender Great Northern beans simmered with fresh carrots, celery, and aromatic herbs, this soup is flavorful and satisfying. It’s easy to prepare on the stovetop and is both vegetarian and gluten-free, making it suitable for a variety of dietary needs.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 4 cups vegetable or chicken broth
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 bay leaf
- 1 tablespoon lemon juice
- Optional: fresh parsley for garnish
Instructions
- Prepare the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Sauté vegetables: Stir in the minced garlic, sliced carrots, and celery. Cook for another 4–5 minutes, stirring occasionally, until the vegetables start to soften.
- Add herbs and seasoning: Mix in dried thyme, dried rosemary, salt, and black pepper, ensuring the vegetables are evenly coated with the herbs.
- Add broth and beans: Pour in the vegetable or chicken broth, then add the drained Great Northern beans and bay leaf to the pot.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes until the carrots are tender and the flavors meld together.
- Finish and season: Remove the bay leaf from the soup. Stir in the lemon juice and adjust seasoning by adding more salt or pepper if desired.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
- For a thicker texture, mash some of the beans in the pot or blend a cup of the soup and stir it back in.
- Add cooked sausage or shredded chicken for additional protein.
- Leftovers keep well refrigerated for up to 4 days.
