Description
This Great Northern Bean Soup with Carrots is a hearty and nutritious dish, combining protein-packed Great Northern beans with the natural sweetness of carrots. Simple, gluten-free, and meal-prep friendly, it’s perfect as a comforting main or side dish for any season.
Ingredients
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)
2 medium carrots, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
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 beans overnight or quick-soak by boiling for 2-3 minutes, then letting sit for 1 hour. Drain and rinse before use.
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 5 minutes until softened.
- Stir in garlic and carrots, cooking for 2-3 minutes until fragrant.
- Add Beans and Broth:
- Add the soaked beans, broth, and water to the pot.
- Toss in bay leaf, thyme, and optional rosemary. Bring to a boil.
- Simmer the Soup:
- Reduce heat to a simmer and cook uncovered for 1 to 1.5 hours, stirring occasionally. Add more water if needed.
- Season and Serve:
- Once beans are tender, remove bay leaf.
- Season with salt, pepper, and optional lemon juice. Garnish with parsley before serving.
Notes
Canned beans can substitute dried beans; reduce cooking time to 20-30 minutes.
Add greens like spinach or kale during the last 10 minutes for added nutrients.
To thicken, mash some beans or blend a portion of the soup.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours (plus soaking time)
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
