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)
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.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Quick-soak is a useful alternative if you’re short on time.
- Adjust water or broth quantities to reach your preferred soup consistency.
- Adding lemon juice at the end brightens the flavors but is optional.
- Fresh parsley adds a nice color contrast and fresh flavor.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
