Description
Hearty and flavorful Great Northern Bean Soup, simmered with aromatic vegetables and herbs. A comforting and nutritious meal perfect for a chilly day.
Ingredients
Scale
- 1 pound dried Great Northern beans, sorted and rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth (or chicken broth for a richer flavor)
- 4 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
- Soak the Beans: Place the rinsed beans in a large bowl or pot. Cover them with at least 2 inches of cold water. Let them soak for at least 8 hours, or preferably overnight. Alternatively, for a quick soak, boil beans for 2-3 minutes, then let rest covered for 1 hour. Drain and rinse thoroughly.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until softened. Add minced garlic and sauté for another minute, until fragrant.
- Simmer the Soup: Add the drained and rinsed beans to the pot with the sautéed vegetables. Pour in the vegetable broth and water. Add dried thyme, dried oregano, smoked paprika, bay leaf, salt, and pepper. Stir well.
- Cook: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1 1/2 to 2 hours, or until the beans are tender and creamy. Stir occasionally.
- Remove Bay Leaf: Once the soup has finished simmering, remove the bay leaf and discard it.
- Adjust Consistency (Optional): For a thicker soup, use an immersion blender to partially blend some of the beans, or remove 1-2 cups of soup and blend in a regular blender before returning to the pot. Stir well.
- Final Touches: Taste the soup and adjust the seasoning as needed. Add more salt and pepper to taste. Stir in lemon juice (optional).
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread.
Notes
- Soaking the beans is crucial for reducing cooking time and making them easier to digest.
- Use good quality broth for the best flavor.
- Don’t overcook the beans; check for tenderness after 1 1/2 hours.
- Adjust the seasoning to your liking.
- The longer the soup simmers, the more the flavors will meld together.
- Store leftover bean soup in an airtight container in the refrigerator for up to 3-4 days.
- Bean soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Variations: Add smoked ham hock, Italian sausage, diced tomatoes, spinach, kale, hot sauce, different beans, or other vegetables.
- Prep Time: 15 minutes
- Cook Time: 90 minutes