If you’ve been searching for a heartwarming, cozy bowl to sink into on a chilly day, the Great Northern Bean Soup with Carrots Recipe is exactly what your kitchen needs. This soup is a delicious blend of tender beans, sweet carrots, and savory herbs that come together to create a bowl full of comfort and nourishment. Whether you’re new to bean soups or a longtime fan looking to try something wonderfully fresh, this recipe captures the magic of simple ingredients elevated by slow-simmered love.

Great Northern Bean Soup with Carrots Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it sticks to straightforward, wholesome ingredients, each chosen to build layers of flavor and texture. Every component brings something special, from the creamy beans that thicken the soup to the carrots that add a natural sweetness and color.

1 lb dried Great Northern beans (about 2 cups), soaked: Soaking helps soften the beans for a creamy texture and reduces cooking time.
4 cups low-sodium vegetable or chicken broth: Provides a flavorful and savory base without overpowering the other ingredients.
2 cups water (or more): To adjust the soup’s consistency to your liking.
2 medium carrots, peeled and sliced: Adds vibrant color and a subtle sweetness that balances the hearty beans.
1 medium onion, chopped: Offers a classic aromatic foundation to deepen flavor.
2 cloves garlic, minced: Brings a warm, inviting aroma that makes the soup irresistible.
1 tablespoon olive oil: For sautéing the vegetables and adding a smooth richness.
1 teaspoon dried thyme: Introduces a fragrant, herbal note that complements the beans perfectly.
1/2 teaspoon dried rosemary (optional): A lovely piney flavor that adds complexity if you like.
1 bay leaf: Imparts subtle depth and earthiness to the broth as it simmers.
Salt and pepper, to taste: Essential for bringing out all the natural flavors.
1 tablespoon lemon juice (optional): A splash at the end adds a bright burst of freshness that lifts the whole dish.
Fresh parsley for garnish (optional): For a pop of color and a hint of herbal brightness on top.

How to Make Great Northern Bean Soup with Carrots Recipe

Step 1: Prepare the Beans

The first step to this delightful soup is soaking your Great Northern beans. Either soak them overnight for the best texture or quick-soak by bringing them to a boil for 2-3 minutes followed by letting them sit for an hour. This step is crucial to ensure your beans cook evenly and become tender without breaking apart too soon in the soup.

Step 2: Sauté the Vegetables

Grab a large pot, heat up that olive oil, and gently soften the chopped onions for about 5 minutes. You want them translucent and sweet, not browned, because this stage builds the soup’s foundational flavor. Then stir in the minced garlic and sliced carrots for a few more minutes until the garlic releases its enticing aroma.

Step 3: Add Beans and Broth

Drain the soaked beans and add them to your pot along with the vegetable or chicken broth and water. Toss in the bay leaf, dried thyme, and if you’re using it, that lovely fragrant rosemary. Crank the heat until the mixture comes to a lively boil—this wakes up all the flavors before the gentle simmer.

Step 4: Simmer the Soup

Turn down the heat to let your soup simmer uncovered for one to one-and-a-half hours. Patience is key here, stirring occasionally and adding a little more water if you like your soup a bit thinner. This slow simmer allows the beans to cook perfectly tender and the carrots to soften while all those herbs infuse the broth deeply.

Step 5: Season and Serve

Once the beans are meltingly soft, fish out the bay leaf and season your soup carefully with salt and pepper. If you want to brighten things up, stir in a tablespoon of lemon juice just before serving. Finish with a sprinkle of fresh parsley for a burst of color and freshness that makes this Great Northern Bean Soup with Carrots Recipe shine on your table.

How to Serve Great Northern Bean Soup with Carrots Recipe

Garnishes

A simple sprinkle of fresh parsley or chives feels like the perfect finishing touch. For an extra cozy touch, a drizzle of good olive oil or a dollop of sour cream or Greek yogurt can add creaminess and visual appeal.

Side Dishes

This soup stars beautifully with a crusty baguette or warm cornbread on the side for dipping. A crisp green salad with a tangy vinaigrette can also balance the heartiness perfectly, making your meal well-rounded and satisfying.

Creative Ways to Present

Consider serving this soup in rustic bread bowls for an earthy, inviting presentation. You can also top it with crispy bacon bits or toasted pumpkin seeds for a crunch that contrasts with the creamy beans—such little touches make the experience all the more memorable.

Make Ahead and Storage

Storing Leftovers

Leftover Great Northern Bean Soup with Carrots Recipe tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 4 days to enjoy whenever you want a quick, comforting meal.

Freezing

If you want to keep your soup for longer, it freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just make sure to leave some space at the top since the soup will expand as it freezes.

Reheating

When reheating, warm the soup gently on the stove over medium-low heat, stirring occasionally. You might want to add a splash of water or broth to loosen the consistency if it has thickened in the fridge or freezer.

FAQs

Can I use canned Great Northern beans instead of dried?

Absolutely! Using canned beans is a quicker shortcut—simply skip the soaking and adjust the cooking time since canned beans are already cooked. Add them near the end of the cooking to avoid mushiness.

What can I substitute if I don’t have dried rosemary?

If rosemary isn’t available, feel free to omit it or replace it with a pinch of sage or oregano, which offer different but lovely herbal notes that complement the soup well.

Is this soup vegetarian or vegan?

It definitely can be! Using vegetable broth keeps it vegetarian and vegan-friendly, but if you prefer chicken broth for richness, it remains meat-based. The Great Northern Bean Soup with Carrots Recipe is wonderfully versatile either way.

How do I make the soup thicker if I like it creamier?

For a thicker, creamier texture, use an immersion blender to puree part of the soup before adding any garnishes. This helps break down some beans and vegetables, making a luscious, velvety consistency.

Can I add other vegetables to this soup?

Yes! Feel free to toss in diced celery, potatoes, or even spinach toward the end of cooking. These additions make the soup even more nutritious and full of flavor.

Final Thoughts

This Great Northern Bean Soup with Carrots Recipe is a wonderful way to embrace simple, hearty cooking that satisfies both your body and your soul. Its inviting aroma and rich flavors promise comfort in every spoonful, perfect for sharing with family or savoring on your own. Give this recipe a try, and you might just find your new favorite soup to come back to again and again.

Great Northern Bean Soup with Carrots Recipe

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4.2 from 58 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This comforting Great Northern Bean Soup with Carrots is a hearty, flavorful dish perfect for a cozy meal. Made with tender Great Northern beans, fresh carrots, aromatic herbs, and a touch of lemon juice for brightness, it’s both nutritious and satisfying. The soup simmers gently on the stovetop, developing rich flavors while remaining light and wholesome.

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 Garnishes

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)

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Instructions

Prepare the Beans: Soak the Great Northern beans overnight to soften them, or use the quick-soak method by boiling the beans for 2-3 minutes, then letting them sit covered for 1 hour. After soaking, drain and rinse the beans thoroughly.
Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large pot 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 and slightly tender.
Add Beans and Broth: Incorporate the soaked beans, 4 cups of low-sodium vegetable or chicken broth, and 2 cups of water into the pot. Toss in the bay leaf, dried thyme, and optional dried rosemary.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered for 1 to 1.5 hours, stirring occasionally to prevent sticking. Add more water as needed to maintain desired consistency.
Season and Final Touches: When the beans are tender and the soup has thickened, remove and discard the bay leaf. Season the soup with salt and pepper to taste. For an optional bright finish, stir in 1 tablespoon of lemon juice.
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm for a hearty and nutritious meal.