Great Northern Bean Soup with Carrots Recipe
If you’re on the hunt for a soul-warming, flavor-filled soup that also happens to be incredibly easy to make, Great Northern Bean Soup with Carrots is about to become your new kitchen hero. Every spoonful bursts with creamy beans, tender carrot slices, and a savory broth infused with aromatic herbs. It’s wholesome, hearty, and satisfies with a sense of homemade comfort that transports you straight to the coziest corner of your table, making each chilly evening or quick weeknight meal feel wonderfully special.
Ingredients You’ll Need
This soup proves that a handful of humble ingredients can create absolute magic. Every element brings something essential, whether it’s vivid color from carrots, depth from herbs, or creaminess from beans. Here’s what you’ll need and why each one matters:
- Olive oil: Adds a rich, fruity base and helps sauté the veggies to golden perfection.
- Onion (chopped): Essential for building that cozy, savory flavor foundation.
- Garlic (minced): Infuses the soup with irresistible aroma and subtle warmth.
- Carrots (sliced): Bring sweetness, vibrant color, and lovely texture with every bite.
- Celery (sliced): Offers fresh crunch and classic soup flavor.
- Low-sodium chicken or vegetable broth: Forms the heart of the soup, allowing all the ingredients to shine while keeping things light.
- Great Northern beans (drained and rinsed): The star ingredient, giving the soup its creamy body and filling protein punch.
- Bay leaf: Adds an earthy, aromatic backbone to the broth.
- Dried thyme: Lends subtle, woodsy notes that perfectly complement the carrots and beans.
- Dried rosemary: A little goes a long way to amp up savory flavors and aroma.
- Salt (or to taste): Brings every flavor to life—start light and adjust as you go.
- Black pepper: For a gentle kick and depth.
- Lemon juice: Adds a bright, zesty lift right at the end to balance the richness.
- Fresh parsley (for garnish): A scattering of green to finish things off with freshness and color.
How to Make Great Northern Bean Soup with Carrots
Step 1: Sauté the Aromatics
Start by heating olive oil in your favorite large pot over medium heat. Once it shimmers, add in the chopped onion, sliced carrots, and celery. Sauté for 5–7 minutes, stirring often, until the veggies soften and the onion turns translucent and fragrant. This step lays down layers of flavor and brings out the natural sweetness in your veggies.
Step 2: Infuse with Garlic
When your kitchen starts to smell seriously inviting, stir in the minced garlic. Cook for just 1–2 minutes—don’t let it brown. You want it soft and aromatic, releasing its magic into the base of the Great Northern Bean Soup with Carrots.
Step 3: Add Broth, Beans, and Herbs
Pour in the chicken or vegetable broth and gently add the drained Great Northern beans. Drop in the bay leaf, sprinkle with thyme and rosemary, then season with salt and pepper. Give it all a good stir to combine those flavors. You’ll notice the broth already taking on a golden hue—that’s your flavor-building at work!
Step 4: Simmer to Perfection
Turn up the heat just until the soup comes to a gentle boil, then reduce it to a steady simmer. Leave the pot uncovered and cook for 25–30 minutes, stirring every so often. By the time the carrots are tender and the flavors have melded beautifully, you’ll know it’s ready for the finishing touch.
Step 5: Finish with Lemon and Freshness
Remove the bay leaf and stir in the lemon juice—the secret to a bright, irresistible finish. Taste the soup and adjust the seasoning if needed. To serve, ladle into warm bowls and scatter plenty of fresh parsley on top. That’s it! Your Great Northern Bean Soup with Carrots is ready to warm hearts and bellies.
How to Serve Great Northern Bean Soup with Carrots
Garnishes
A beautiful soup deserves an extra flourish! Try chopped fresh parsley for herbal brightness, a drizzle of good olive oil for silkiness, or even a crack of black pepper for little pops of flavor. Each garnish brings out different notes in the soup.
Side Dishes
This soup loves good company. Serve it alongside a slice of rustic sourdough, a warm loaf of crusty bread, or even a cheesy grilled sandwich. For a lighter touch, pair it with a crisp, tangy green salad—think shaved fennel or arugula dressed simply with lemon and olive oil.
Creative Ways to Present
Why not have fun with presentation? Ladle the Great Northern Bean Soup with Carrots into individual soup crocks, top each with a swirl of herbed yogurt, or serve in hollowed-out bread bowls for that bistro feel. Personal touches like these add an extra spark when hosting or just treating yourself.
Make Ahead and Storage
Storing Leftovers
Great Northern Bean Soup with Carrots stores beautifully for up to 4 days in the refrigerator. Cool the soup completely first, then transfer to an airtight container. The flavors continue to deepen and get even better after a day or two.
Freezing
If you love having cozy meals ready at a moment’s notice, freeze portions in tightly sealed containers for up to 3 months. Just leave a little extra space in each container for the soup to expand as it freezes. Defrost in the fridge overnight before reheating.
Reheating
Warm the soup gently on the stovetop over low heat, stirring occasionally until piping hot. Add a splash of water or broth if it’s thickened up. You can also microwave individual servings, covering loosely and stirring every minute until hot throughout.
FAQs
Can I make Great Northern Bean Soup with Carrots vegan?
Absolutely! Just use vegetable broth instead of chicken broth, and make sure all your garnishes are plant-based. The soup is delightfully satisfying even without any animal products, thanks to the creamy beans and aromatic veggies.
Is it possible to use dried Great Northern beans instead of canned?
You sure can—just soak 1 cup of dried beans overnight, then cook until tender before adding them to the soup. You’ll get even more control over the texture, though it will add some prep time to your day.
What protein can I add to make the soup more filling?
For a heartier meal, toss in diced cooked ham, smoked sausage, or shredded chicken during the simmering step. These proteins meld perfectly with the flavors of Great Northern Bean Soup with Carrots and make it a true cold-weather meal.
How do I get a creamier texture without adding dairy?
Simply mash about one cup of the beans right in the pot or use an immersion blender for a few quick pulses. This naturally thickens the base, making the soup velvety and rich—no cream needed!
Can I prep Great Northern Bean Soup with Carrots ahead for a party?
Yes—this soup actually improves after a night in the fridge, so feel free to make it a day or two ahead. Just reheat gently to serve, and don’t forget a flurry of fresh parsley for that just-made touch.
Final Thoughts
I hope you’re as excited to make Great Northern Bean Soup with Carrots as I am to share it! It’s the kind of recipe you’ll return to again and again, whether you’re feeding a hungry crowd or just craving something simple, nourishing, and full of love. Dive in, experiment, and enjoy every cozy spoonful!
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Great Northern Bean Soup with Carrots Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Great Northern Bean Soup with Carrots that is easy to make and perfect for a cozy meal. This vegetarian and gluten-free soup is packed with fiber and protein, making it a nutritious choice for dinner.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups low-sodium chicken or vegetable broth
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, add olive oil.
- Sauté vegetables: Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 1–2 minutes.
- Add ingredients: Pour in broth, Great Northern beans, bay leaf, thyme, rosemary, salt, and pepper. Bring to a boil, then simmer for 25–30 minutes.
- Finish and serve: Remove bay leaf, stir in lemon juice. Adjust seasoning and serve hot, garnished with parsley.
Notes
- For a creamier texture, mash a cup of beans in the pot or blend a portion of the soup.
- Add diced cooked ham or smoked sausage for a heartier version.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
